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Leek and asparagus risotto

Lynne Mullins

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Leek and asparagus risotto
Leek and asparagus risottoNZ Gardener Magazine.

The edible portion of the stem consists of the thick white part and pale green section. Always look for crisp tops and firm white bulbs. Avoid bruised or yellowed leaves. Lacking a tough outer skin, leeks do not keep as well as onions but they can be kept in a plastic bag in the crisper of the fridge for up to a week.

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Ingredients

  • olive oil

  • 1 finely sliced leek

  • 2 cups arborio rice

  • 1/2 cup white wine

  • 1 1/2 litres hot chicken stock*

  • 1 bunch sliced asparagus

  • 40g grated parmesan

  • butter

  • salt and cracked black pepper

  • 8 chopped sun-dried tomatoes

  • * for a vegetarian version, substitute a good imitation chicken stock (like Massel) or a good vegetable stock.

Method

  1. Heat 2 tbsp olive oil in a large heavy-based pan over medium heat. Add 1 finely sliced leek and stir for 4-5 minutes or until soft. Add 2 cups arborio rice and stir over low heat until the grains are thoroughly coated with oil. Add 1/2 cup white wine and stir until the liquid is absorbed. Then gradually add 1 1/2 litres hot  stock, about 2 ladles at a time, stirring after each addition until all the stock is absorbed.

    When the rice is half cooked, add 1 bunch sliced asparagus and cook until the rice is al dente. Stir in 40g grated parmesan and 3 tbsp butter. Season with salt and cracked black pepper.

    To serve

    Scatter 8 chopped sun-dried tomatoes over the top before serving (optional).

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