Leek and Sage Risotto
Leek and Sage Risotto
Leek and Sage Risotto
Serves 2
Preparation time: 10 mins
Cooking Time: 25 - 30 mins:
Ingredients:
2 tbsp olive oil
3 large leeks, sliced
6 sage leaves, shredded or dried
170g/6oz risotto rice
Large glass white wine
400ml/14fl oz hot vegetable stock
4 rashers lean bacon (or use Duck Macon, Lamb, Turkey alternatives)
Parmesan shavings
AND THIS IS WHAT YOU DO……….
1. Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften.
2. In another pan, add a knob of butter and 2 tbs olive oil and stir in the rice and cook for 1 min.
3. Add chopped bacon and cook for 2-3 minutes. (The alternative bacons cook almost instantly)
4. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
5. Now add the leek mixture and cook until the rice is soft.
6. Remove the rice from the heat, adjust seasoning with Sea Salt and freshly ground black pepper.
7. Serve with fresh parsley and Parmesan shavings.