Creamy: Leek Risotto

INGREDIENTS

• 4 Tbsp Butter
• 2 Tbsp Garlic Infused Oil
• 1 Leek, large, green tops only, thinly sliced
• 4 tsp Thyme, dried or fresh
• 2 Tbsp Sage, dried or fresh
• 2 Bay Leaves
• 1/2 tsp Salt
• 1 1/2 C Arborio Rice
• 1 C White Wine
• 5 C Chicken or Vegetable Stock (5 tsp Chicken/Vegetable Stock Powder mixed into 5 C Water)
• 4 Tbsp Cream, fresh
• 1 C Parmesan, grated + extra to serve
• 1 tsp Pepper, ground
• 1 Tbsp Lemon juice
• 70g Walnuts, chopped, optional

INSTRUCTIONS

1. Melt the butter in a large pan over a medium heat along with the garlic infused oil.
2. Add the leek, thyme, sage, and bay leaves, along with the salt. Stir occasionally until the leek is soft (don’t allow it to brown), this will take about 5 minutes.
3. Meanwhile, heat a pan over medium-high heat. Add the walnuts and toast, stirring occasionally so they don’t burn.
4. Once the walnuts have toasted, remove from heat and set aside.
5. Add the rice to the leeks and stir through for a few minutes allowing the rice to gently toast.
6. Add the wine, and cook, stirring occasionally, until the wine has been absorbed.
7. Add the stock, one cup at a time. Continue stirring occasionally throughout, and wait for the liquid to be absorbed before adding the next cup.
8. Once the stock has all been absorbed, stir through the cream, pepper, lemon juice, and the parmesan until combined.
9. Serve topped with toasted walnuts and some grated parmesan.