Leek and parmesan risotto

Ingredients

• 25 g butter
• 1 tbsp olive oil
• 4 spring onions chopped
• 2 leeks trimmed and finely chopped
• 2 cloves garlic sliced
• 150 g arborio rice
• a glass white wine
• 750 ml vegetable or chicken stock
• 25 g parmesan (or vegetarian alternative) finely grated (we used Parmigiano Reggiano)

Instructions

1. 1

   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.