50g butter, divided into two halves
3 small leeks
1 carrot
2 cloves garlic
250g arborio rice
125ml white wine (optional- if not using, you'll need a little more stock and may want to add a squeeze of lemon juice at the end.)
300ml hot stock (chicken or veg- homemade is best, or use vegetable boullion to make up a stock)
50- 100g parmesan
Wash and thinly slice your leeks and carrot. Melt half the butter in a pan and cook the veg until soft-- this will take about fifteen to twenty minutes. Mince the garlic and add-- cook for another minute or two until the garlic is fragrant. Add the rice, and stir to coat in the buttery veg. Cook for a couple of minutes, then add the wine, if using. Stir and cook for a few minutes.
Add a ladleful of stock, and stir until fully absorbed. Keep adding the stock in this way until the rice is cooked through. Remove from the heat and add the cheese and butter, stir through, and serve!
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