Leek Risotto With Cauliflower
Easy rice supper
Ingredients
- 2 medium leeks washed and sliced
- 1 medium cauliflower broken into florets
- 1 tablespoon sunflower oil
- 300 g rice basmati or arborio rice
- 1 litre vegetable stock
- 85 g / 3oz Parmesan cheese or similar grated
Instructions
- Gently steam the cauliflower and leek for about 5 minutes until soft
- In a large frying pan, heat the oil
- Add the cauilflower and leek
- Add the rice
- Add about 1/3 of the stock
- Bring to the boil and simmer
- When most of the liquid has been absorbed add the next third
- Stir and simmer
- Add the remaining stock
- Check that the rice is cooked and add more liquid if necessary
- When the rice is soft, stir in the cheese
- Serve immediately