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Ingredients
- olive oil
- 1 finely sliced leek
- 2 cups arborio rice
- 1/2 cup white wine
- 1 1/2 litres hot chicken stock*
- 1 bunch sliced asparagus
- 40g grated parmesan
- butter
- salt and cracked black pepper
- 8 chopped sun-dried tomatoes
- * for a vegetarian version, substitute a good imitation chicken stock (like Massel) or a good vegetable stock.
Method
Heat 2 tbsp olive oil in a large heavy-based pan over medium heat. Add 1 finely sliced leek and stir for 4-5 minutes or until soft. Add 2 cups arborio rice and stir over low heat until the grains are thoroughly coated with oil. Add 1/2 cup white wine and stir until the liquid is absorbed. Then gradually add 1 1/2 litres hot stock, about 2 ladles at a time, stirring after each addition until all the stock is absorbed.
When the rice is half cooked, add 1 bunch sliced asparagus and cook until the rice is al dente. Stir in 40g grated parmesan and 3 tbsp butter. Season with salt and cracked black pepper.
To serve
Scatter 8 chopped sun-dried tomatoes over the top before serving (optional).
