This time I tried to make some risotto with tomato and leek, without too many difficulties 😀 I love risotto but I haven’t made risotto for ages, so I therefore decided to make some today for dinner, and for my lunch tomorrow. Also made an extra serving for one of my colleagues – can’t wait to get the feedback from her 😀
Though this is an easy recipe I tried out, it still tooks some time – about 50 minutes O_O But I tell you it’s worth the cooking time, seriously. I loved this one, so now I’m going to share my recipe with you 😉
Servings: 3 large or 4 small servings (if you decide to serve for 4, make sure to get some salad too)
250 g Arborio rice
300 g chopped tomatoes
800 ml vegetable stock
Some knob of butter
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
100 g leeks, sliced into smaller pieces
2 teaspoon of fresh thyme, finely chopped (or rosemary)
1 ball of fresh mozzarella, cut into smaller pieces (optional)
2 teaspoon of chili
First, pour the stock and tomatoes into a sauce pan, and bring it to a gentle simmer, and keep over low heat.
Meanwhile, put the butter and olive oil in another, larger sauce pan, and heat gently until the better melts. Now add the onion and garlic, and cook until the onion softens. Add the leeks, and let it cook for about 1 min. Now, add the rice and cook for 1 min.
Start adding the hot mix of stock and tomato, about 1 or 2 tbsp at time. Let the rice cook, stirring often. Add more of the stock as it gets absorbed. Keep stirring while the rice cook. After 30-40 min the rice should be tender and creamy, and possible all of the stock should be used up.
Lastly, put the cut mozzarella and cover the pan, and leave it for 3 min. Then stir it well, so you make sure the mozzarella gets properly mixed into the risotto. The risotto is now ready to be served.