|Preparation Time||15 minutes|
|Cooking Time||40 minutes|
|2 leeks, washed & chopped||salt, to taste|
|2 Tbsp Willow creek olive oil||Freshly cracked black pepper|
|1 smallish butternut||1 ½ cups or 300g Arborio risotto rice|
|2L chicken or vegetable stock||½ cup wine|
|Parmesan cheese shavings|
- Cut the butternut in half. Remove the skin and seeds, and chop the butternut into smaller pieces.
- Wash and chop the leeks and add to a large saucepan with 1 Tbsp olive oil. Allow to cook until the leeks are transparent.
- Add the butternut to the saucepan. Cover with the stock, ensuring that it covers the butternut completely.
- Bring to boil, then lower heat and allow to boil until the butternut is soft.
- Blend the soup until smooth and velvety. Add salt and pepper to taste.
- Bring the soup back to the boil, add the rice, then reduce the heat to medium low.
(You’ll need to stir continuously to avoid the rice sticking to the base of the saucepan. Have extra stock on hand and use it if the soup seems too thick.)
- When the rice is cooked it should have absorbed most of the stock — you don’t want cooked rice swimming in liquid.
- Serve with fresh shavings of Parmigiano Reggiano and freshly cracked black pepper.