3 tbsp NOMU Vegetable STOCK
1½ litres hot water
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, finely chopped
400g leeks, washed and finely sliced
1½ cups risotto rice
Big handful grated parmesan
NOMU Sea Salt and Black Pepper
TO SERVE:
Crème fraîche
Poached and griddled leeks (optional)
Stir the Vegetable STOCK concentrate into 1½ litres hot water in a saucepan over medium heat. Keep warm while preparing the other ingredients.
Heat the Olive Oil and butter in a heavy-based saucepan over low heat. Fry the onion, garlic and leeks until soft and tender. Add the risotto rice and fry for 2 to 3 minutes or until translucent. Add one ladle of hot vegetable stock to the risotto at a time, allowing most of the liquid to be absorbed before adding more. Keep an eye on the liquid to make sure you don’t add too much, but also take care that it doesn’t reduce to nothing. Keep adding the stock a little at a time until the rice is cooked al dente, in other words, it needs to be soft with just a hint of a bite in the centre.
Stir in the parmesan and season to taste. Delicious served with a spoon of crème fraîche and poached or griddled leeks on the side.
Tips: To poach the leeks, simply pop them in the saucepan of prepared vegetable stock for 10–15 minutes while you are frying the onions etc, until just tender. Remove with a slotted spoon and place on kitchen paper to drain. Pat dry then griddle them on a hot griddle pan with a splash of Olive Oil until nicely coloured.
To wash the leeks, trim off most of the green section except for about 3cm. Using a sharp knife, slice into this section, up to the white section, then rinse individually under running cold water, separating the layers as you do so. You’ll be amazed at how much grit you’ll find!
3 tbsp NOMU Vegetable STOCK
1½ litres hot water
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, finely chopped
400g leeks, washed and finely sliced
1½ cups risotto rice
Big handful grated parmesan
NOMU Sea Salt and Black Pepper
TO SERVE:
Crème fraîche
Poached and griddled leeks (optional)
Stir the Vegetable STOCK concentrate into 1½ litres hot water in a saucepan over medium heat. Keep warm while preparing the other ingredients.
Heat the Olive Oil and butter in a heavy-based saucepan over low heat. Fry the onion, garlic and leeks until soft and tender. Add the risotto rice and fry for 2 to 3 minutes or until translucent. Add one ladle of hot vegetable stock to the risotto at a time, allowing most of the liquid to be absorbed before adding more. Keep an eye on the liquid to make sure you don’t add too much, but also take care that it doesn’t reduce to nothing. Keep adding the stock a little at a time until the rice is cooked al dente, in other words, it needs to be soft with just a hint of a bite in the centre.
Stir in the parmesan and season to taste. Delicious served with a spoon of crème fraîche and poached or griddled leeks on the side.
Tips: To poach the leeks, simply pop them in the saucepan of prepared vegetable stock for 10–15 minutes while you are frying the onions etc, until just tender. Remove with a slotted spoon and place on kitchen paper to drain. Pat dry then griddle them on a hot griddle pan with a splash of Olive Oil until nicely coloured.
To wash the leeks, trim off most of the green section except for about 3cm. Using a sharp knife, slice into this section, up to the white section, then rinse individually under running cold water, separating the layers as you do so. You’ll be amazed at how much grit you’ll find!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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