When you have a spare leek or two lying around in preparation for the 5pm throw together, my first thought is leek risotto. This recipe has been adapted from the BBC Good Food website recipe.
Leek and Parmesan Risotto
2 spring onions, finely sliced
1 leeks, finely sliced
3 garlic cloves, crushed
75g short grain white rice
glass dry white
Parmesan cheese, finely grated
Heat a large saucepan and add the butter and
Toss in the spring onions, leeks and
garlic. Cook for 5 minutes until softened.
Add the rice and stir. Pour in the
wine and simmer until reduced.
Gradually add the stock, stirring until the rice is
Stir in the
Parmesan and season.
How easy is that! Plus it tastes delicious. I don't bother with arborio rice. It's too costly and short grain rice does a similar job.
Also: I am heading to Europe next week so you won't hear from me for the next month or so. However, watch out for my travel chronicles on my return. All the best with your cooking 'til then!