⏰ Prep 25 minutes
👶🏻 Suitable from 6 months
❄️ If cooled within 1 hour can be frozen for up to 3 months
I love the combination of something so sweet with a savoury flavour! I had some leek in the fridge and a few apples I needed to use so I decided to put together this creamy and healthy risotto. It has simple ingredients and is full of nutrients. Not only kids will love this recipe, trust me!
230-250g leek, thinly sliced
100g (peeled) apple cubes (approximately 1 cm)
320g rise (I used Arborio)
1 litre vegetable broth
1 tbsp butter, or vegan butter
60g grated Parmesan (or 1.5 tbsp nutritional yeast),plus extra for serving
Salt & pepper to taste
In a saucepan, combine vegetable stock with 1 litre water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, melt the butter over medium heat. Add the chopped leek and cook, stirring occasionally, until softened, 5-8 minutes.
Add rise and cook for 2–3 minutes to toast the grains.
Add the apple cubes and 3/4 of the prepared vegetable broth and reduce the heat to a low-medium heat and leaving it to simmer for about 15-17 minutes (depending of the rise you using) stirring every few minutes to ensure it doesn’t stick to the bottom of the pan, adding more vegetable broth if needed.
Once the rice is cooked and the risotto is thick and creamy, remove from the heat, stir in the greater Parmesan and allow to rest for 1-2 minutes.
Add salt and pepper if needed.
Serve the risotto immediately with more grated Parmesan, if desired.
To peel and cut the apples I usually use these:
have a look to my favorite supermarket: