Ingredients
- 12 courgettes (sliced)
- 1 clove garlic (crushed)
- 2,400 ml vegetable stock
- 170 gr risotto rice
- 110 gr leeks washed
- 10 ml sunflower oil
- 5 gr parmesan (grated)
- 1 slice onion (peeled)
Cheese Heat the oil in a large saucepan and cook the onion and garlic until soft, about 5 minutes. Add the leeks or courgette and cook for 7 minutes stirring frequently. Add the rice and stir a couple of times until it is coated with oil. Stir in the stock a ladle full at a time always waiting for the previous addition to be absorbed before adding the next ladle full. Cook the rice for about 20 minutes. As soon as the rice is tender stir in the parsley and parmesan cheese and serve.
