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Recipe: Leek, Broccoli and Zucchini Risotto

April 14, 2011

Summary: Warm, fuzzy comfort food

Ingredients

  • 2 medium leeks, sliced
  • 1 head of broccoli, in small florets
  • 1 large zucchini, chopped
  • 1 cup arborio rice
  • 50-70g butter (can use olive oil instead)
  • 3-6 cups vegetable or chicken stock
  • 100g (approx) finely grated Parmesan
  • 1 tblp garlic olive oil (optional)
  • Pepper

Instructions

  1. Add 50g of butter and garlic oil if using to a large, high sided frypan.
  2. Once the butter is melted add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
  3. Add the chopped veg and 1/2 cup of stock, stir continuously, until almost totally absorbed.
  4. Continue adding stock, 1/2 cup at a time until rice is well cooked but has a little ‘bite’ in the middle.
  5. Turn off the heat and add 20g butter (optional), pepper and Parmesan to taste (be generous). Stir through and let it sit for 5 mins before serving.
  6. Serve with remaining Parmesan on top.

 

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Main Meals  / Recipes  / Salads & Side Dishes  / Vegetarian

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