Cheesy leek and rice bake - The Jewish Chronicle
Gorgeous wintery comfort food from the grand dame of Italian cooking
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Ingredients
- 400g leeks, trimmed and cut into 5mm rounds
- 85g arborio rice
- 2 eggs, lightly beaten
- 100ml extra virgin olive oil
- 4 tbsp freshly grated Parmesan
- Sea salt
- freshly ground black pepper
- 3 tbsp dried breadcrumbs
- Cherry tomatoes
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