Leek or Courgette Risotto

• 2 teaspoons sunflower oil
• 1 small onions peeled, sliced
• 1 clove garlic crushed
• 10 ounces leeks washed, sliced
• 12 ounces risotto
• 2,5 pints vegetable stock
• 1 handful parsley leaves chopped
• 1 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Heat the oil in a large saucepan and cook the onion and garlic until soft, about 5 minutes.
2. Add the leeks or courgette and cook for 7 minutes stirring frequently.
3. Add the rice and stir a couple of times until it is coated with oil.
4. Stir in the stock a ladle full at a time always waiting for the previous addition to be absorbed before adding the next ladle full.
5. Cook the rice for about 20 minutes.
6. As soon as the rice is tender stir in the parsley and parmesan cheese and serve.

sunflower oil, onions, garlic, leeks washed, risotto, vegetable stock, handful parsley, parmesan

Taken from recipeland.com/recipe/v/leek-or-courgette-risotto-37082 (may not work)