Caramelised leek risotto

Name: Caramelised leek risotto
Cook time: 25 min
Yield: 2

with honey roasted brussels sprouts and hazelnuts

Ready in around 25 mins

RECIPE FACT:

Risotto is a typical way of eating rice in Italy and is favoured by some of the Northern regions over pasta.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO PREPARE THE BRUSSELS SPROUTS:

Line an oven tray with baking paper. Cut the brussels sprouts in half or quarters if on the larger side and place onto the tray. Drizzle with honey glaze, season with salt and pepper and toss to coat in the glaze. Bake in the oven for 15-18 mins or until cooked through and starting to caramelise around the edges.
2. TO COOK THE LEEK RISOTTO:

Place a pot over a medium heat with a drizzle of oil. Once hot add the sliced leeks and cook for 4-5 mins. Add the arborio rice to the pot, season with salt and toast the rice for 30-60 secs. Pour in 2 cups of boiling water from the kettle and bring back up to the boil over a high heat. Once the rice is boiling place a lid on the pot, reduce the heat to low and cook for 10-12 mins.
3. TO FINISH THE RISOTTO:

Remove the lid from the pot, pour in the garlic and Parmesan sauce and add the peas. Increase the heat to medium-high and cook, stirring often for a further 2-3 mins until thickened slightly.
TO SERVE:

Spoon caramelised leek risotto into bowls and arrange honey glazed brussels sprouts on top. Dollop with salsa verde and sprinkle over the toasted hazelnuts. Serve with a grind of freshly cracked black pepper.