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Leek Risotto With Cauliflower
Easy rice supper
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
24
minutes
mins
Course
Main Course
Cuisine
British
Servings
4
Calories
462
kcal
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
Keyword
easy supper