Ingredients
Product Substitutes
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Method
1
In a saucepan, heat the oil over a medium-high heat and fry the onion and leeks for five minutes until soft. Add the rice, cook for a minute, then stir in the stock. Reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed.
2
Check halfway through the liquid hasn’t absorbed too quickly, if it is a little dry add a little more liquid (more stock or boiling water from a kettle is fine).
3
About 2 minutes before the risotto is ready add the cherry tomatoes and Philadelphia Garlic and Herbs, stirring to combine thoroughly. Serve immediately.
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