Recipe for Leek or Courgette Risotto

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
10 ml	2 tsp sunflower oil.
1 sm	Onion peeled and sliced.
1 x	Clove garlic crushed.
275 gm	, 10 oz leeks washed and
	Sliced
	Or 350 G 12 oz courgettes
	Sliced
350 gm	12 oz risotto rice.
1/2 lt	2.5 pt vegetable stock
	lg Handful of parsley chopped.
15 ml	1 tbsp grated parmesan

Instructions:

Instructions: 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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