Leek risotto with parmesan crisps


  • 2 medium leeks, sliced
  • thick slice of butter
  • 3-4 tarragon stalks, leaves only
  • 2 good spilling handfuls of arborio rice (about 200g/7oz)
  • 175ml/6fl oz wineglass dry white wine
  • salt and freshly ground black pepper
  • 2 heaped tablespoons finely grated parmesan cheese

1. Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes. 2. Stir in the rice to coat in the butter, then add the win...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network