Leek, Savoy Cabbage and Walnut Risotto

Name: Leek, Savoy Cabbage and Walnut Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 clove garlic, finely chopped; 2 leeks, chopped; 4 Tbsps Good Oil (such as UK made hempseed oil – www.goodwebsite.co.uk); 1 onion, finely chopped; 400 grams Risotto rice [a scant lb or 1 3/4 cups]; 1 savoy cabbage, chopped; 1 liter veg stock [roughly 1 quart or 4 cups]; 100 grams Walnut halves; 1 glass white wine

The recipe Leek, Savoy Cabbage and Walnut Risotto is ready in roughly 30 minutes and is definitely a super gluten free and vegan option for lovers of Mediterranean food. One serving contains 776 calories, 14g of protein, and 31g of fat. This recipe serves 4. If you have savoy cabbage, leeks, oil, and a few other ingredients on hand, you can make it. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. It works well as a pretty expensive main course.

Instructions

In a deep, wide pan over a low heat pour in 2 tablespoons of oil and add the onion, garlic and leeks. Sweat gently without colouring for five minutes.Make up the vegetable stock and keep it in a covered pan over a low heat. Keeping the stock warm is one of the crucial factors in making a good risotto.

Ingredients you will need

Stock

Garlic

Leek

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the rice to the softened vegetables, combine well then pour in the wine.

Ingredients you will need

Vegetable

Rice

Wine

Let the wine be absorbed by the rice then start adding the stock a ladleful at a time, stirring and letting the rice absorb the stock. The heat should be such that mixture is bubbling gently. When you add the last of the stock also add the cabbage.Stir well adding 2 more tablespoons of oil before serving.

Ingredients you will need

Cabbage