INGREDIENTS

• 65ml dry white wine
• 2 tbsp butter
  
• 1 litre vegetable stock
• 2 tbsp olive oil (extra to drizzle)
• 2 garlic cloves, chopped
• 1 large onion
• 1 large trimmed leek, sliced
• 325g Arborio rice
• 3 plum tomatoes, unseeded and diced
• 1 large handful fresh basil, chopped
• 50g grated parmesan cheese

METHOD

1.  1. Pour the stock and white wine into a medium saucepan and set over a low heat. Put half of the butter and the oil in a separate heavy-based saucepan over a medium heat. 
2. Add the garlic and leeks and cook for 4-5 minutes until softened. Add the rice and cook for 1 minute, until shiny and glossy. Add about 65ml of the hot stock mixture to the rice and stir constantly, until almost all of the liquid has been absorbed. 3. Add another 65ml to the pan, stirring until almost all the liquid has been absorbed. Continue adding the stock mixture a little at a time whilst stirring, until all the stock has been used and the rice is just tender.
   
3. Stir in the tomatoes, basil, grated cheese and the remaining butter until well combined.
   
4. Remove from the heat and transfer to warmed plates.
   

Contact:

Find more delicious recipes @ualcatering