MISO & ROASTED GARLIC LEEK RISOTTO - RECIPE IN THE DESCRIPTION

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MISO & ROASTED GARLIC LEEK RISOTTO🌱 by @celinesveganeats

Ingredients (serves 2)
- 2 leeks
- 1 large bulb of garlic, plus a smear of miso paste to roast
- A few sprigs of fresh thyme
- 150-180g risotto rice
- 1.2 litres veggie stock (you may need more/less depending on the exact amount of rice and the heat of your pan)
- 1 heaped tsp miso paste
- 4 tbsp nutritional yeast
- Small bunch of fresh parsley, chopped
- Knob of butter
For the herby nutty breadcrumb:
- Handful of nuts (I used hazelnuts, almonds would work well too!)
- Handful of fresh parsley
- 2 slices of toasted or stale bread
- Pulse in a food processor until a chunky breadcrumb texture, then lightly toast in a pan with some oil until golden
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Method:
Slice and wash your leeks. Melt the butter in your pan and add the leeks with a pinch of salt, over a low-medium heat. Slice the head off your garlic bulb, spread over some miso and a drizzle of oil then wrap in tin foil and either air fry at 180c for 30-35 mins or bake at 200c for 40 mins. Meanwhile, add your thyme to the leeks and keep cooking these down slowly. Once ready, smoosh the garlic into the leeks (let it cool slightly first so you don’t burn your hands!) then add the risotto rice and mix well. Add the first splash of stock and the miso, mix well and then gradually add the stock, stirring continuously and let the liquid absorb each time before adding more. Add your nutritional yeast when it’s about 75% of the way cooked, finish with fresh parsley and season to taste.
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