Leek and Spring Onion Risotto


butter 1 tbsp

olive oil 1 tbsp

spring onions 4, chopped

leeks 2, trimmed and finely chopped

garlic 2 cloves, sliced

arborio rice 3/4 cup

white wine a glass

vegetable or chicken stock 3 cups

parmesan (or vegetarian alternative) , finely grated (we used Parmigiano Reggiano)


Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. Stir in the parmesan and the rest of butter and season.