Leek or courgette risotto

 
                         LEEK OR COURGETTE RISOTTO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       ml           2 tsp sunflower oil.
    1       sm           Onion peeled and sliced.
    1                    Clove garlic crushed.
  275                    G, 10 oz leeks washed and
                         Sliced
                         Or 350 G 12 oz courgettes
                         Sliced
  350       g            12 oz risotto rice.
   15       l            2,5 pt vegetable stock.
            lg           Handful of parsley chopped.
   15       ml           1 tbsp grated parmesan
                         Cheese
 
   Heat the oil in a large saucepan and cook the onion
   and garlic until soft, about 5 minutes. Add the leeks
   or courgette and cook for 7 minutes stirring
   frequently.  Add the rice and stir a couple of times
   until it is coated with oil. 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. Cook the rice for about 20 minutes. As soon as
   the rice is tender stir in the parsley and parmesan
   cheese and serve.
  
 
 
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