Summary

Ingredients

• 500 g leek
• 2 onions)
• 1 clove garlic
• 250 g risotto rice (e.. Arborio)
• 150 ml white wine, dry
• 400 ml vegetable stock
• 150 g crème fraîche
• 150 g cheese, rated, flavored (Gruyere, Appenzeller etc.)
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Cut an onion into fine rings and fry until crispy brown. Put aside.
2. Clean the leek and cut into fine rings, sauté briefly in 1 tablespoon of olive oil.
3. Finely chop the second onion and garlic, sauté in the remaining olive oil. Add rice and sauté briefly. Now pour in the vegetable stock and wine. Cook the rice in a covered saucepan over medium heat, stirring occasionally. Add the leek about 10 minutes before the end of the cooking time and stir vigorously. Possibly add a little more vegetable stock, the liquid should be boiled. Just before serving, stir in the crème fraîche and grated cheese. Garnish with the crispy fried onion rings and serve immediately.
4. Tip: If you like, you can add fresh pepper from the grinder.
5. Side dishes: lettuce or tomato salad with classic vinegar / oil dressing.