Caramelised Leek and Miso Risotto
Rich, creamy, and bursting with umami, this caramelized leek and miso risotto brings a touch of elegance to comfort food. The sweetness of slow-cooked leeks melts into the deep, savoury miso, while a zing of lemon adds a refreshing twist. It’s simple yet luxurious, the kind of dish you make when you want to feel fancy without putting on pants with a waistband.
Ingredients
- 500g Leaks, sliced
- 6 cloves of garlic, finely minced
- 200g Risotto rice
- 1 Lemon
- 1 tbsp black pepper
- One bunch Chives
- 1 chicken or veg stock cube
- 150ml white wine
- 1 tbsp miso paste
- 3 tbsp double cream
- 1 liter hot water
- 3 tbsp butter
Step 1
Heat a generous amount of oil in a deep pan over medium heat. Add the sliced leeks along with a good pinch of salt and cook until they become soft and caramelised, about 10 minutes. Stir occasionally to prevent burning, then add the garlic.
Step 2
Stir in the risotto rice and toast it for about 2 minutes. Pour in the white wine and let it reduce slightly.
Step 3
Add the stock cube, miso paste, and 200ml of hot water, stirring until fully dissolved and well combined. Gradually pour in the remaining hot water, one ladle at a time, stirring continuously until the risotto becomes creamy and the rice is tender with a slight bite.
Step 4
Mix in the butter, double cream, and a generous pinch of black pepper. Add the lemon juice and zest for a bright, fresh flavour. Stir through most of the chives, reserving a little for garnish.
Step 5
Spoon the risotto into bowls, then sprinkle over the remaining chives and a final twist of black pepper for extra flavour.