Leek Risotto
by Alex
Simple and delicious!
Total Time
40 min
Difficulty
Medium

Simple Tasty Recipes
Ingredients for 2 Servings
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For the Leek Risotto
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1 shallotpeeled and finely diced
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2 clovesgarlic, peeled and finely diced
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2 largeleeks, cleaned and thinly sliced
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1 tbspolive oil
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1 litrevegetable stock
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230g/ generous 8 oz.Arborio risotto rice, rinsed
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150ml/¼ pintwhite wine
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Sprig of fresh thyme, for serving
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For the Vegan Parmesan:
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75g/generous 2½ ozcashew nuts
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3 tspnutritional yeast
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1 tsponion powder
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½ tspgarlic powder
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½ tspsalt
Time
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Preparation Time10 min
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Cooking Time30 min
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Total Time40 min
Goes Great with
Method
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To Make the Vegan Parmesan Cheese: Place all ingredients into a food processor, and blend until fine.
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To Make the Leek Risotto:
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Chop and prep all the vegetables.
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Add the olive oil to a pan, on a medium heat. When hot add the shallot, garlic, and leeks. Sauté for about 4 minutes.
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Boil the vegetable broth.
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Add the rinsed Arborio rice to the sautéing vegetables and sauté for 1 minute, stirring the rice thoroughly, ensuring the rice gets coated in the sautéed oil.
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Add the white wine and cook for a further 2 minutes.
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On a medium-low heat, slowly begin to add the broth, about 150 ml at a time, stirring once added, and then leaving to simmer for about 4 minutes. Adding another 150ml and repeating this process until the rice is cooked through, but not stodgy.
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Add 2-3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.
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Garnish with a fresh sprig of thyme and serve.
Notes:
Goes Great with