Spring leek and parsley risotto
Ingredients
- 5 cups vegetable or chicken stock (salt-reduced, if desired)
- 1⁄3 cup extra virgin olive oil
- 2 garlic cloves, crushed
- 2 large leeks, white ends trimmed, washed and sliced
- Freshly ground black pepper
- 1½ cups arborio rice
- ½ cup dry white wine
- 1 cup chopped fresh parsley
- ½ cup freshly grated parmesan, plus extra to serve
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