Leek and parmesan risotto

Name: Leek and parmesan risotto
Total time: 30 min
Ingredients: butter 25g; olive oil 1 tbsp; spring onions 4, chopped; leeks 2, trimmed and finely chopped; garlic 2 cloves, sliced; arborio rice 150g; white wine a glass; vegetable or chicken stock 750ml; parmesan (or vegetarian alternative) 25g, finely grated (we used Parmigiano Reggiano)

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Total: 30 minutes

december february january

Ingredients

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butter 25 gramsolive oil 1 tbspspring onions 4, choppedleeks 2, trimmed and finely choppedgarlic 2 cloves, slicedarborio rice 150 gramswhite wine a glassvegetable or chicken stock 750 millilitersparmesan (or vegetarian alternative) 25 grams, finely grated (we used Parmigiano Reggiano)

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Instructions

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Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. Stir in the parmesan and the rest of butter and season.