Spring onion & leek risotto
12
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
We’ve increased the flavour of this risotto by puréeing the spring onions and adding them to the risotto at the end, which provides a silky, creamy flavour without the fat.
Ingredients
Spring Onions
150 g, trimmed
Olive Oil
2 teaspoon(s)
Vegetable stock cube
2 cube(s), 1.5 litre stock
Leek
1 medium, trimmed, halved, and sliced, white and light green parts only
Garlic
1 clove(s), chopped
Thyme, Fresh
1 teaspoon(s), fresh, chopped plus extra to garnish
Arborio rice, dry
450 g
Medium fat soft cheese
1 tablespoon(s)
Lemon
1 zest(s) of 1, 1 teaspoon
Vegetarian parmesan style hard cheese
2 tablespoon(s), grated
Hazelnuts
30 g, toasted, chopped
Chives, Fresh
2 tablespoon(s), chopped
Instructions
1
Set out a bowl of ice water. Bring a large pan of salted water to a boil, add the green part of the spring onions and cook for 1 minute, until just wilted and bright green, with a slotted spoon place the spring onions into the bowl of ice water. Leave for 2-3 minutes, then drain and squeeze out the moisture.
2
In a blender, purée the spring onions with 1 teaspoon of the oil, until smooth, then set aside.
3
Return the pan to the stove and heat the remaining oil over a medium heat. Add the sliced white parts of the spring onion and all the leek and cook for 2 minutes, stirring until softened. Add the garlic and thyme, cook for 1 minute. Add the rice and cook for 2 minutes, stirring constantly.
4
Pour in a ladleful of the 1.5 litres hot vegetable stock. Cook, stirring constantly, until the stock as been almost completely absorbed by the rice. Repeat until all the stock has been used and the rice is tender.
5
Stir in the spring onion purée, soft cheese and lemon zest, season to taste, then serve with the cheese, hazelnuts and chives.
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