A workers' cooperative growing food on London's edge in the Lea Valley

Onion and Leek Risotto

3 tablespoons olive oil
1 large yellow onion, finely chopped
1/3 leek, thinly sliced
250g Arborio rice
2 tablespoons lemon juice
1 litre stock
Finely chopped chard or rocket
salt and pepper to taste

In a saucepan, heat oil over medium heat. Saute onion and leeks until soft, about 5 minutes. Add rice, stirring until well coated.  Add lemon juice, cook for 1 minute. Add a dash of the stock and cook, stirring frequently, until absorbed. Continue adding stock, a bit at a time, stirring regularly. After about 20-25 minutes the rice should be tender.  Season with salt and pepper and garnish with the chopped chard or rocket.

Categories:  Recipes, leek, onion

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