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Spicy risotto with leeks
Spicy risotto with leeks
For 4 people
Ingredients
3 small leeks
250g / 9 oz of risotto rice
1 onion
1 chicken stock cube
2 carrots
3 small zucchini (courgettes)
2 teaspoons of grated Parmesan cheese
2 teaspoons of raisins
3 tomatoes
A pinch of Espelette chili pepper
1 clove of garlic
1 teaspoon of red curry
Preparation
Brown the leeks (the white part only), carrots, zucchini, chopped onion and garlic in a large frying pan.
Bring water to the boil in a saucepan along with the chicken stock cube.
Cut a cross on the tomatoes with the tip of a knife and blanch them for less than a minute.
Then plunge them in cold water.
Peel the tomatoes, empty them of their seeds and dice them finely.
Pour the warm stock in the saucepan to cover the rice.
Add the spices, tomatoes and raisins. Simmer for 40 minutes on low heat and stir often.
Serve warm with Parmesan cheese.Enjoy your meal!
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