Leek & Parmesan Risotto
Serves 2 / ready in 30 mins
1 tbsp olive oil
4 spring onions , trimmed and finely chopped
2 leeks , trimmed and finely chopped
150g arborio rice
1 glass white wine
750ml vegetable or chicken stock
25g Parmesan (or vegetarian alternative), finely grated
- Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.
- Stir in the Parmesan and the rest of butter and season.
526 kcalories, protein 14.3g, carbohydrate 68.9g, fat 21.1 g, saturated fat 9.7g, fibre 6g, salt 0.93 g