How To: Easy Leek & Parmesan Risotto

Easy cooking is something every student will appreciate at some point in their life and we all know it’s even better when it’s cheap! Here’s a recipe I learnt back in home economics classes which has been serving me well for years.

Serves: 3

Cooking time: 30-40 minutes

Ingredients: 2 leeks, sliced (70p)

25g butter or margarine

2 vegetable or chicken stock cubes (£1.25 for 12 cubes)

1l boiling water

345g arborio rice (£1.10 for 500g)

40g finely grated parmesan (£1 for 50g)

Method:

  • Heat the butter in a large frying pan. Once melted, add the sliced leek. Fry on a medium heat for roughly 5 minutes until soft.
  • Mix the stock cubes in 1l of boiling water in a measuring jug and stir.
  • Add the arborio rice to the frying pan and add the stock a little at a time, stirring occasionally until absorbed. Once absorbed, add a little more until all the stock has been absorbed.
  • TIP: If the rice is cooked, it should be soft with a little bite, not crunchy. If the rice is still undercooked, just add more stock and continue stirring occasionally..
  • Stir in the parmesan and any seasonings to taste and serve!

 

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Kimberley

I blog about fashion and beauty and I dye my hair a lot.

One thought on “How To: Easy Leek & Parmesan Risotto

  1. Wow, wish I knew about this blog while I was still in college. Love this site, thanks for sharing this awesome recipe!

    Hey-talia,com
    Talia

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