Leek risotto
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- Abigail Donnelly
- 4
- Easy
- Meat-free Pescatarian
- 10 minutes
- 30 minutes
- Constantia Glen Two 2017
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 T butter
- 2 T olive oil
- 4 leeks, thinly sliced
- 3 cloves garlic, crushed
- 2 bay leaves
- 315 g risotto rice
- 6 cups dry white wine
- 1 1⁄2 litres Woolworths organic liquid vegetable or chicken stock, heated
- 200 g Parmesan, finely grated, plus extra for serving
- Sea salt and freshly ground black pepper, to taste
- 4 T Woolworths crema balsamic vinegar
- Ingredients aren't specified.
Cooking Instructions
Heat the butter and olive oil in a pan over a medium-low heat and sauté the leeks and garlic until soft, but not caramelised, for 3–4 minutes.
Add the bay leaves and rice and cook for 2 minutes. Keep stirring to coat the rice in butter.
Add the wine and cook, stirring, until absorbed.
Stir in the stock 1 cup at a time, allowing it to absorb completely between each addition. Keep stirring so the rice doesn’t catch.
Stir in the cheese and season to taste.
Pour 1 T balsamic crema onto each plate and top with the risotto. Sprinkle with Parmesan.
Cook's note Serve this risotto Milanese-style on a shallow pool of balsamic crema.
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