- Serves4
- CourseMain meal
- Prepare10 mins
- Cook50 mins
- Total time1 hr
Ingredients
- 2 tbsp olive oil, plus 1 tsp
- 40g unsalted butter
- 400g trimmed leeks, sliced lengthways and cut into 1cm slices
- ½ tsp fine sea salt
- 200g arborio risotto rice
- 150ml dry white wine (or white vermouth such as Noilly Prat)
- 800ml hot fresh vegetable or chicken stock
- ½ x 20g pack tarragon, leaves picked, ¼ leaves finely chopped
- 1 unwaxed lemon, zest and 2 tbsp juice
- 100g blanched hazelnuts, toasted and roughly chopped
- 50g Parmigiano Reggiano, nely grated
Method
Put 2 tbsp oil and 30g butter in a large saucepan or sauté pan and put on a medium heat. Add the leeks, salt and some freshly ground black pepper. Cook for 15 minutes, stirring from time to time, until the leeks are soft but have not taken on too much colour (you might need to reduce the heat a little).
Stir in the rice, return the heat to medium (if it’s been reduced), pour over the wine and let it bubble away for a couple of minutes until the liquid has mostly evaporated. Add the stock, a ladleful at a time, and cook for 25-30 minutes, stirring frequently and adding more stock whenever the liquid has been absorbed.
In a small bowl, mix together the chopped tarragon, lemon zest, 1/2 of the toasted hazelnuts, 1 tsp oil and a pinch of salt; set aside.
When the risotto is cooked but still retains a bite, add the remaining nuts to the pan, along with the cheese and whole tarragon leaves. Stir very gently to just combine. Pour over the lemon juice, dot with the remaining 10g butter and set aside for a few minutes until the butter has melted. Serve in warm bowls sprinkled with the herby nut mixture and freshly ground black pepper.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,600kJ/ 624kcals |
|---|---|
Fat | 38g |
Saturated Fat | 11g |
Carbohydrates | 45g |
Sugars | 6.2g |
Fibre | 6.3g |
Protein | 14g |
Salt | 2.7g |