Risotto time

I ❤ risotto!

Actually, the traditional recipe is full of fatty and unealthy ingredients (butter, parmesan and refined rice just to start) so I created my own version which is no less enviable than the original one, trust me!

I suggest you this combination that I really like, but of course you can use any other kind of vegetables of your choice.

INGREDIENTS:

200 gr whole grain rice

1 big leek

100 gr creamy goat cheese (or vegan substitute such as "vegrino")

2 tbs extra virgin olive oil, Himalayan pink salt, vegetable broth as needed

PROCEDURE:

Heat the oil in a large pan, then add the rice and the leek finely chopped and stir for a couple of minutes. Then add some spoonful of broth, cover and let it cook for the necessary time (if you soak the rice before it will be shorter). When all the broth is absorbed and the rice is cooked you can switch off the cooker, add the cheese and let it rest* for a while closed with the cover.

*As you can see from the picture, my risotto is still too liquid because I didn't wait the rest time before taking the photo since I was in a hurry (also really bad light, I know...that happens when you have to cook for the next day at 11 pm after work). Better picture will come soon!