Leek or Courgette Risotto

1. 1

   Heat the oil in a large saucepan and cook the onion and garlic until soft, about 5 minutes.

2. 2

   Add the leeks or courgette and cook for 7 minutes stirring frequently.

3. 3

   Add the rice and stir a couple of times until it is coated with oil.

4. 4

   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.

5. 5

   Cook the rice for about 20 minutes.

6. 6

   As soon as the rice is tender stir in the parsley and parmesan cheese and serve.

No additional tips available.