Leek, Savoy Cabbage and Walnut Risotto
This recipe was sent by Caroline of Good Website, makers of high quality oils, dressings, and mayo in the UK. All of their products are made from pure cold-pressed hemp seed oil. I have added alternate names where relevant for the ingredients.
Serves: 4 servings
- 2 leeks, chopped
- ½ savoy cabbage, chopped
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 100g Walnut halves
- 400g Risotto rice [a scant lb or 1¾ cups]
- 1 litre veg stock [roughly 1 quart or 4 cups]
- 4 tablespoons good quality oil (such as hempseed oil)
- 1 glass white wine
- In a deep, wide pan over a low heat pour in 2 tablespoons of oil and add the onion, garlic and leeks. Sweat gently without colouring for five minutes.
- Make up the vegetable stock and keep it in a covered pan over a low heat. Keeping the stock warm is one of the crucial factors in making a good risotto. Add the rice to the softened vegetables, combine well then pour in the wine. Let the wine be absorbed by the rice then start adding the stock a ladleful at a time, stirring and letting the rice absorb the stock. The heat should be such that mixture is bubbling gently. When you add the last of the stock also add the cabbage.
- Stir well adding 2 more tablespoons of oil before serving.
What do you do with the walnuts? When are they meant to be added
I’m sorry, Gail, that does seem to be missing from the recipe. You can toast them and add at the end, but this recipe order looks like they are meant to be cooked in the risotto. I might even add them with the other vegetables to toast them in the oil, since it is over low heat.