Leek risotto

Leek risotto

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  • 4
  • Easy
  • Meat-free Pescatarian
  • 10 minutes
  • 30 minutes
  • Constantia Glen Two 2017

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 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

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.

Browse more risotto recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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