Risotto with leek

Ingredients for 4 servings:

• 500 g leek
• 2 onions
• 1 clove(s) garlic
• 250 g risotto rice (e.g. Arborio)
• 150 ml dry white wine
• 400 ml vegetable stock
• 150 g crème fraîche
• 150 g grated, fresh cheese (Gruyere, Appenzeller, etc.)
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely slice an onion and fry until crispy and brown. Set aside. Trim and slice the leek, then sauté briefly in 1 tablespoon of olive oil. Finely chop the second onion and garlic, then sauté in the remaining olive oil. Add the rice and sauté briefly. Now pour in the vegetable stock and wine. Cook the rice in a covered pot over medium heat, stirring occasionally. Add the leek about 10 minutes before the end of the cooking time and stir well. Add a little more vegetable stock if necessary, once the liquid has boiled. Just before serving, stir in the crème fraîche and grated cheese. Garnish with the crispy fried onion rings and serve immediately. Tip: If you like, you can add freshly ground pepper. Side dishes: Leaf salad or tomato salad with a classic vinegar and oil dressing.