Leek risotto

Ingredients

1 tbsp olive oil

10g butter

190g leeks (chopped weight) This was the prepped quantity I had from the ½ share on 21.04.12

generous splash white wine

150g risotto grains (I used a mixture of arborio rice & pearled spelt)

1 litre stock

salt

pepper

1 tsp thyme

generous splash single cream

20g grated Parmesan

Directions

1. Put the butter & olive oil in a large pan and heat until the butter melts.
2. Add the leeks & cook over a gentle heat until soft, stirring occasionally.
3. Add the risotto grains & stir until coated in oil.
4. Turn the heat up & add the wine. It will sizzle & bubble; wait until it’s evaporated.
5. Add the vegetable stock a bit at a time, waiting for it to be absorbed before adding more.
6. Once all the stock is in the pan, season to taste & add the thyme.
7. Simmer gently, stirring occasionally, until the grains are cooked. They should have a little bite left to them - you don’t want them too mushy.
8. Turn off the heat & add the cream, stirring it in.
9. Add the Parmesan, stir, & cover the pan for a minute or two.
10. Serve immediately & enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)