Leek parmigiano risotto

After a long cycle ride against the Dutch wind, this is a perfect way to regain your strength and finish the day with a glass of white wine.

Ingredients:
Risotto rice
1 leek
1 yellow onion
1-2 cloves of garlic
1 cup white wine
2 cups of veggie stock
Freshly sliced parmigiano
Black pepper, salt, and a pinch of nutmeg

Finely chop onions, garlic, and leeks and saute them in a spoon of olive oil until soft and aromatic. Add the risotto rice and saute for a few minutes before adding the slowly adding the stock and white wine. Simmer lightly until liquid is absorbed and rice is cooked. Add more stock if necessary. Add a bit of the parmigiano so the rice becomes creamy. Season to taste with freshly ground black pepper, salt, and a pinch of nutmeg. Serve on a large plate and garnish with the remaining cheese. Finish with a sprinkle of black pepper.

Fijne avond!