Leek and Marscapone Risotto

Leek and Marscapone risotto for 2

Last night we had risotto for supper.
So simple,so few ingredients but so good.

2 leeks
1 litre vegetable stock(I  LOVE  Marigold Swiss Vegetable powder)
Butter
175g risotto rice
100ml dry white wine
1 heaped tbsp marscapone
A big handful of grated parmesan and more for serving
Salt and pepper to taste.

Chop the leeks  small keeping the green and white separate.
Cook first the greens and then the white for 5 to 10 mins until soft in a knob of butter.
Put the greens aside keeping warm for serving.
Stir the rice into the hot softened white leeks and when coated in butter add the wine.
Meanwhile have the stock hot and ready to add a ladle at a time when the wine has bubbled and evaporated.
Keep adding the stock until the rice is cooked.
Stirring and thinking beautiful thoughts for the best part of 20 minutes.
Then remove from heat add marscapone,parmesan and another knob of butter.
Season to taste Cover and leave for 3 minutes.
Then serve in beautiful bowls and top with the green leeks and more parmesan.
 YUMMY!