A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here. As the pink blossom on the tree adorns us. Bright yellow flecks of daffodils gracing us with their presence.
I absolutely love this time of year!
I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them. It’s the first time I have used baby leeks and what a delicious treat! A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat! I have to admit, that this is now my very favourite risotto recipe I have made. I hope you enjoy it as much as we do!
Have a happy, fun filled day! Much love D x
4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil
• Heat the oil and butter in a large non stick saucepan on a medium heat. Throw in the leeks and chilli
• Sauté for 6-8 minutes. Add the rice and combine. Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously
• As the rice absorbs the stock keep adding a ladle of stock at a time. Cooking on a medium heat
• This process normally can take up to 25-30 minutes. You may need a little extra stock. As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately
☆Please wear a daffodil to represent our fight against cancer!☆