Tomato and Leek Risotto

Dinner for two

Baking is currently being made difficult by my lack of a functioning oven.  So here’s a recipe I can cook just on the hob; I make this recipe (and variations on it) fairly frequently.  We aren’t vegetarians but we try to keep meat consumption down, partly because it is cheaper and partly because veggie food is yummy when done right!

Looks good…

Recipe (serves 2):

  • 1 small onion
  • 1 medium sized leek
  • 2 cloves of garlic
  • 130g Arborio rice
  • ½ cup white wine (or substitute 1.5 tbsp white wine vinegar)
  • Approx. 400ml hot vegetable or chicken stock (use the right amount to cook the rice)
  • 10 sundried tomatoes cut into pieces, or use cherry tomatoes cut in half
  • 2tsp oregano
  • Large scoop of soft cheese (around 75g)
  • 40g grated parmesan or extra mature cheddar
  • Parsley or basil leaves, to garnish

Heat some olive oil (or use the oil from the sundried tomatoes) in a large pan and add the chopped onions.  Cook for 5 mins or until the onions are softened.

Meanwhile, cut the trimmed leek in half lengthways and cut into slices.  Finely chop the garlic.  Add to the pan and cook for 2mins.  Stir in the rice to coat with oil and cook for 1min.  Add the wine or vinegar and stir till absorbed.  Then add the hot stock a little a time, stirring until the rice is nearly cooked through (this should take around 8 minutes).  Add the tomatoes with the last amount of stock and stir until the rice is cooked (it should be al-dente).  Stir in the oregano, soft cheese, and most of the parmesan or cheddar.  Season to taste (I like plenty of black pepper with this).

Serve with the remaining cheese scattered on top with some parsley or basil leaves.

… tasted good!

For a variation try using a large onion and replacing the leek with a handful of olives, or add in some cubed butternut squash (about half a small one) in place of the leek and replace the tomatoes with peas.