Sunday, November 18, 2012

Leek and edamame Vegan risotto

Chop one large leek and wash it, then saut√© with olive oil until soft. Add one cup of shelled edamame (I used the frozen ones) and saut√© until the edamame are starting to cook. Add 400 g arborio rice and stir, when the rice is hot and starting to toast add a glass of white wine at room temperature (not chilled). Stir and after the wine has been absorbed add about 1 l of vegetable stock, one ladle at the time, stirring often until cooked. 

Serves 4

Photos and Recipes by Alessandra Zecchini ©


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