Leek Risotto

Risotto is a great switch up from pasta. I love using seasonal vegetables, especially leeks, they have such an amazing flavor! This recipe requires like ~30 minutes of attention but it’s so worth it. This recipe serves ~2 people (1 handful of rice pp is usually my way of doing it)

Ingredients:

Arborio Rice

Vegetable Stock (I love Cento)

Garlic

1 Leek

Olive Oil

Salt and Pepper

Parmesan Cheese

Prep:

Your leeks. Wash them really well. I love cutting them, washing them, and then spinning them in my salad spinner.

Heat up your vegetable stock on medium heat. You’ll need to keep it hot throughout the entire cooking process.

In a medium saucepan, add a couple tablespoons of olive oil, your leaks, and then garlic (I just crushed the garlic with a knife, if you chop it finely add it later in the process so it doesn’t burn)

Once the leeks are soft, add two big handfuls of rice, and a little of the hot vegetable stock. Continue to stir and add the stock one ladle at a time. Don’t let it fully evaporate. This process takes about 30 minutes and the rice should be fully cooked.

Once it’s done, remove from the heat and stir in parmesan cheese (if you’d like, it makes it creamy and nutty)