Leek and kumara risotto
This leek and vegetable risotto recipe creates a quick, tasty dinner filled with kumara, peas and parmesan. Try this hearty, budget-conscious meal for dinner tonight!
- 10 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
- 1.5 litre chicken or vegetable stock
- 1 tablespoon olive oil
- 2 leeks, thinly sliced
- 2 clove garlic, crushed
- 2 cup arborio rice
- 1 large (300g) kumara, peeled, cut into 1.5cm pieces
- 1 cup frozen peas, thawed
- 1 cup finely grated parmesan
- 2 tablespoon finely chopped parsley, plus extra to serve
- extra virgin olive oil to serve
Method
- 1In a large pot, heat stock on high until simmering. Cover, then keep warm.
- 2In a large frying pan, heat oil on high. Sauté leek for 2-3 minutes. Add garlic, then sauté for 30 seconds.
- 3Stir in rice and kumara. Reduce heat to medium. Add one ladle of stock. Cook, stirring, until all liquid is absorbed. Continue with remaining stock, one ladle at a time, stirring constantly, for 20-25 minutes until liquid is absorbed and rice is tender. Stir in peas, half the cheese and parsley.
- 4Sprinkle with remaining cheese and parsley, then drizzle with oil.
Notes
- For a more substantial meal, add chopped rotisserie chicken or ham in with the final ladle of stock.
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