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Leek Risotto

This recipe for Leek Risotto has been reproduced courtesy of Karen Thorne who runs the Hopton House B&B in Shropshire and also runs the Bed and Breakfast Academy.

Hopton House B&B in ShropshireHopton House is a 4 star gold award B&B located in the very beautiful south Shropshire hills. Just 10 miles from Ludlow and close to the other market towns, Hopton House is located in some stunning countryside. As well as offering a luxurious B&B experience Karen also runs training courses for people who want to set up their own B&B. Shropshire is still relatively unknown which means you can walk for miles without seeing another soul. Hopton House has two very comfortable rooms - both ensuite - and serves food made from the finest of local ingredients. Guests go to rest, relax and recharge; whether this is done by walking, exploring the local villages, eating out at wonderful local eateries or throwing the ball for hours for Karen's dogs!

If you would like to know more these are Karen's web sites:

www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

"I don't do spontanteous. Those cookery programmes and magazine articles that promise a sumptious 3 course dinner made from storecupboard ingredients in ten minutes for friends that unexpectedly pop in leave me confused.

What sort of friends would pop in expecting you to rustle up a three course meal for them at the last minute?

I like to know about things in advance. If guests want to eat at the B&B I ask for at least forty-eight hours notice. And the emphasis is definitely on the AT LEAST.

So you can imagine my horror when two (very nice) vegetarian guests arrived back from a day out on the back of a tow truck with a non functioning car. It was six o'clock, we have no eating places within walking distance and taxis need to be booked twelve months in advance if they come out at all!

I offered to drive the guests to the nearest pub and pick them up. "No Karen we'd rather stay in and eat". But I haven't got anything in. They looked rather disbelievingly at a full vegetable patch and said "Look baked beans on toast will be absolutely fine".

Now if you want to goad me into producing a three course meal from nothing suggesting that Baked Beans on Toast is an adequate dinner for Hopton House guests is the way.

So that evening they ate a courgette and pamesan cheese risotto made with courgettes from the garden, followed by a fresh fruit from the garden pavlova made with eggs from my chickens.

Baked Beans - pah!

Now it's winter so courgettes aren't in season so last night we had a leek and parmesan risotto."

Ingredients for Leek Risotto

150g risotto rice
1 glass of white wine
2 leeks sliced very thinly
25g butter
1 tablespoon of olive oil
1 litre of chicken or vegetable stock simmering in a pan
freshly grated parmesan cheese - about 2 tablespoons
seasoning

Another glass of wine to drink whilst you're cooking

How to make Leek Risotto

  • Melt the butter and oil over a mediumish heat and saute the leeks until soft but not browned.
  • Add the rice and stir it round until all the grains are covered.
  • Turn up the heat a bit and add the wine. Stir continuously until all the wine is absorbed.
  • Then adding a ladleful of stock at a time, add stock and stir continuously until absorbed. Keep doing this until the grains are rice are cooked with just a little bite to them.
  • Check for seasoning and add salt and pepper if needed.
  • Stir in 2 tablespoons of parmesan
  • Serve in warm bowls.

Serves 2

Karen Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

Published with permission of Karen Thorne, Hopton House B&B

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