2 tbsp oil
2 onions, chopped
8 oz (225 g) risotto (arborio) rice
2 fl oz (60 ml) dry white wine
pinch of saffron strands
1 pint (600 ml) chicken stock
3 leeks, sliced
1 x (14 oz/397 g) can chopped tomatoes
1 oz (25 g) butter
1 oz (25 g) freshly grated Parmesan
2 onions, chopped
8 oz (225 g) risotto (arborio) rice
2 fl oz (60 ml) dry white wine
pinch of saffron strands
1 pint (600 ml) chicken stock
3 leeks, sliced
1 x (14 oz/397 g) can chopped tomatoes
1 oz (25 g) butter
1 oz (25 g) freshly grated Parmesan
To garnish:
freshly grated Parmesan
method
1. Heat half the oil in a large saucepan and fry the onions for 10 minutes until softened.
2. Add the riceand fry fora further 5 minutes, stirring occasionally.
3. Stir in the wine, saffron and stock and bring to the boil. Coverand simmer for 15 - 20 minutes until tender.
4. Remove from heat. Heat the remaining oil in a frying pan and gently fry the leeks for 10 minutes.
5. Add the tomatoes and freshly ground black pepperand heat through.
6. Stir into the rice with the butter and Parmesan until well blended and creamy.
7. Serve immediately with plenty of grated Parmesan and a green salad.
2. Add the riceand fry fora further 5 minutes, stirring occasionally.
3. Stir in the wine, saffron and stock and bring to the boil. Coverand simmer for 15 - 20 minutes until tender.
4. Remove from heat. Heat the remaining oil in a frying pan and gently fry the leeks for 10 minutes.
5. Add the tomatoes and freshly ground black pepperand heat through.
6. Stir into the rice with the butter and Parmesan until well blended and creamy.
7. Serve immediately with plenty of grated Parmesan and a green salad.
serving amount
serves 3 - 4
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