Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ml 2 tsp sunflower oil.
1 sm Onion peeled and sliced.
1 Clove garlic crushed.
275 G, 10 oz leeks washed and
Sliced
Or 350 G 12 oz courgettes
Sliced
350 g 12 oz risotto rice.
15 l 2,5 pt vegetable stock.
lg Handful of parsley chopped.
15 ml 1 tbsp grated parmesan
Cheese
Heat the oil in a large saucepan and cook the onion
and garlic until soft, about 5 minutes. Add the leeks
or courgette and cook for 7 minutes stirring
frequently. Add the rice and stir a couple of times
until it is coated with oil. Stir in the stock a ladle
full at a time always waiting for the previous
addition to be absorbed before adding the next ladle
full. Cook the rice for about 20 minutes. As soon as
the rice is tender stir in the parsley and parmesan
cheese and serve.
