Leek and zucchini risotto with sun-dried tomatoes
Fast and nourishing.
Photo: Jennifer Soo
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- 2 small zucchini (sliced)
- 2 tbsp olive oil
- 1 leek (finely sliced)
- 2 cups arborio rice
- 1/2 cup white wine
- 1 1/2 litres chicken or vegetable stock
- 40g pecorino cheese (grated)
- 3 tbsp butter
- 8 sun-dried tomatoes (chopped)
Cook 2 small zucchini (sliced) in boiling salted water for 1 minute. Drain and set aside.
Heat olive oil in a large heavy-based pan over medium heat. Add leek (finely sliced) and stir for 4-5 minutes or until soft. Add 2 cups arborio rice and stir over low heat until coated with oil. Add 1/2 cup white wine and stir until liquid is absorbed. Gradually add 1 1/2 litres simmering chicken or vegetable stock, stirring after each addition until stock is absorbed.
When rice is al dente, stir in zucchini, pecorino cheese (grated) and butter.
Season with sea salt and black pepper.
Scatter with sun-dried tomatoes (chopped).
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store