Friday, March 4, 2011

Gluten Free Friday: Leek and Parmesan Risotto

I don't want to constantly "resort" to rice as a staple of my GFF meals, so I'm trying to avoid it entirely, but this was too good to pass up. I bought a bunch of leek on a whim at the farmers' market (goodness knows why, because its a winter vegetable and we're in the middle of a darn heatwave, so it was expensive) and had to find a way to use it all up once it was cooked. This ticked all the boxes for a weekend meal - quick, easy, not too many ingredients, delicious, and I didn't have to think too much to cook it. Perfect, no?

If you've read my previous risotto recipe, I found a rather ingenious way to cook risotto on Not Quite Nigella that doesn't involve slaving away over a hot stove for 40 minutes. Just for funsies, I actually made risotto the *proper* way for the Vigilante one night, and it didn't taste markedly different. Actually, I hated that risotto, but thats another story for another day.



LEEK AND PARMESAN RISOTTO
Serves 4
Total time commitment: 45 minutes (including 20-30 minutes cooking time)


2 leeks
Parmesan
1 1/2 cups Arborio rice
4 cups stock, heated

1. Preheat oven to 180C. Place rice and stock into a large baking dish, cover with alfoil and bake for 30-40 minutes.

2. Meanwhile, wash the leeks carefully and cut into discs, discarding the root and dark green leaves.

4. Cover the leeks with water in a large pot. Bring to the boil and simmer for 30 minutes.

5. Combine leek and rice, serve and top with cracked pepper and parmesan to taste.

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