Name: Leek and kumara risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 litre chicken or vegetable stock; 1 tablespoon olive oil; 2 leeks, thinly sliced; 2 clove garlic, crushed; 2 cup arborio rice; 1 large (300g) kumara, peeled, cut into 1.5cm pieces; 1 cup frozen peas, thawed; 1 cup finely grated parmesan; 2 tablespoon finely chopped parsley, plus extra to serve; extra virgin olive oil to serve

Leek and kumara risotto

This leek and vegetable risotto recipe creates a quick, tasty dinner filled with kumara, peas and parmesan. Try this hearty, budget-conscious meal for dinner tonight!

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

1.5 litre chicken or vegetable stock

1 tablespoon olive oil

2 leeks, thinly sliced

2 clove garlic, crushed

2 cup arborio rice

1 large (300g) kumara, peeled, cut into 1.5cm pieces

1 cup frozen peas, thawed

1 cup finely grated parmesan

2 tablespoon finely chopped parsley, plus extra to serve

extra virgin olive oil to serve

Method

1.In a large pot, heat stock on high until simmering. Cover, then keep warm.

2.In a large frying pan, heat oil on high. Sauté leek for 2-3 minutes. Add garlic, then sauté for 30 seconds.

3.Stir in rice and kumara. Reduce heat to medium. Add one ladle of stock. Cook, stirring, until all liquid is absorbed. Continue with remaining stock, one ladle at a time, stirring constantly, for 20-25 minutes until liquid is absorbed and rice is tender. Stir in peas, half the cheese and parsley.

4.Sprinkle with remaining cheese and parsley, then drizzle with oil.