Making this beautiful risotto is so easy! All it takes is a little love, great veggies and sweet prunes!
Serves: 4 Preparation time: 15′ Cooks in: 30′ Ready in: 45′
1 cup extra-virgin olive oil
4-5 spring onions, finely chopped
1 onion, finely chopped
600gr leek, white part only, finely sliced
½ cup white wine
2 tomatoes peeled, finely chopped
800ml vegetable stock
1 cup dried prunes, finely chopped
½ bunch dill, finely chopped
½ bunch spearmint, finely chopped
salt, black pepper freshly ground
Heat oil in a large saucepan over medium heat for 1 minute. Cook onion and leek until translucent, for 5-6 minutes.
Add wine, bring to a simmer, stirring, until absorbed. Add orzo and sauté until translucent, for 1 to 2 minutes. Season well with salt and pepper. Add tomatoes and stock. Cook for 20-25 minutes.
Turn off heat. Stir in prunes, dill and spearmint. Serve seasoning with a little extra pepper.
Photo – Food styling: Antonia Kati