Leek and parmesan risotto | Recipe Cart
This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan
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Ingredients
- butter 25g
- olive oil 1 tbsp
- spring onions 4, chopped
- leeks 2, trimmed and finely chopped
- garlic 2 cloves, sliced
- arborio rice 150g
- white wine a glass
- vegetable or chicken stock 750ml
- parmesan (or vegetarian alternative) 25g, finely grated (we used Parmigiano Reggiano)
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