Leek Risotto
Simple and delicious!
40 min
Medium
Simple Tasty Recipes
Ingredients for 2 Servings
Time
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
35 min
