Caramelised leek and miso risotto:)

500g Leaks, sliced
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

Heat a big glug of oil in a deep pan. Add your sliced leeks with a hefty pinch of salt and cook them on medium heat until they’re soft and caramelised—about 10 minutes. Stir occasionally to avoid any burning, then toss in your garlic.

Add in the risotto rice and toast it for 2 minutes. Pouring your white wine and allow to reduce slightly.
Pop in your stock cube, miso paste, and 200ml of hot water. Stir until the stock is dissolved and the miso is mixed through.
Gradually add the rest of the hot water, one ladle at a time, stirring constantly until the risotto is creamy and the rice has a slight bite.
Stir in your butter, double cream, and a generous crack of black pepper. Squeeze in the lemon juice and add the zest for that zingy freshness. Toss in most of the chives, saving a little for garnish.
Pile your risotto into bowls, sprinkle with the remaining chives, and maybe an extra grind of black pepper

if you’re craving something comforting and really feeling those jany Blues then you might just love my caramelized leak and chai risoto the key is an insane amount of leak I actually used 500 G of leak and 200 g of risoto it Cooks down to a delicious Jammy paste I added a tiny bit of miso paste for a little bit of salty savoriness but the key to this is actually cream I know there’s a lot of controversy of whether you should add cream to your rotto or not and previously I always thought you shouldn’t but honestly it turns the stodgy risotto into a silky smooth Roto I’m not going back to a creamless rotto finish off with a lot of chai you want a lot of it because the contrast of the fresh onion of the chai and the caramalized aness of the leaks is just perfect