Leek and Spinach Risotto

Serves 2 people

SORRY! I've not posted in so long it's unbelievable, but my camera SD card is at home and i'm at uni atm. But finally got round to making something, yay.

I was cooking for my friend as well so i had to think of something that didn't include mushrooms or tomatoes, so i was a bit stuck. But this turned out very well i think. And my friend loved it, yay. 

Ingredients:

1 shallot, finely minced
2 large garlic cloves, finely minced
1 litre of vegetable stock
6oz arborio rice
large glass of dry white wine
1 and a half large leeks, chopped up into smallish chunks
bag of baby spinach
olive oil
margerine/butter
salt and pepper
parmesan cheese/vegetarian parmesan

Equipment:

large saucepan
wooden spoon
chopping board
medium sharp knife

Method:

- Heat up around 2 tablespoons of olive oil in the saucepan. Once it's hot, throw in the minced onion, garlic and the chopped leeks. Sauté on a medium heat until the onions and leeks are softened (around 5-7 minutes).

- Once they have softened so they're no longer crunchy at all, add the rice. Stir through the mix until the rice is coated with the oil. Then pour in the wine! Let it simmer and stir occasionally until the wine has reduced and the liquid has been absorbed. 

- Now start adding the stock, one ladle at a time, waiting until the liquid has been absorbed before adding the next one. You have to stir pretty much constantly so the rice doesn't get stuck to the bottom of the pan. Every so often, check the rice by eating a couple of grains to check when it's done.
- Once the rice is mostly soft but still retains a small amount of bite in the middle, it's done! The rice should be quite loose and not overly sticky or gloopy, if it has become like this, add a little more stock to loosen it up.

- To finish, take it off the heat and stir through a large handful of the spinach, it will wilt from the heat of the risotto. Next, add a handful of grated parmesan cheese (or vegetarian alternative) and a large knob of butter/margerine. Season with pepper and a little salt, to taste. 

- Finally, serve into bowls and sprinkle parmesan over the top.

Et voila!