Creamy Leek Risotto

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Step 1

Heat the oil in a frying pan and saute the leeks and onion for about 5 minutes. Add in the rice and simmer for an additional minute.

Step 2

Add about half of the stock and rosemary sprigs, gently stir. Bring to a boil and simmer until liquid has almost absorbed, only then add the remaining stock. Cook the risotto until al dente for about 25 minutes.

Step 3

Remove the rosemary sprigs, and season the risotto with salt and pepper.

Step 4

Add half the parmesan cheese and the cream to the risotto, plus some extra stock if desired to make it extra creamy. Mix well and serve with the remaining parmesan.