This prasorizo, a Greek leek risotto, is out of this world. A health-bomb of a comfort food. It’s ideal for the autumn and winter months and easier to cook than you might expect.
I always add some celeriac to this recipe but you can replace it with some celery leaves.
Celeriac really lifts this dish to another level. It is, they say, the unsung hero of the vegetable world. Celeriac “has a subtle celery-like flavour, with nutty overtones” the BBC Good Food says. What’s more, it’s cheap, will last for ages in your fridge, and will go a long way to giving your dishes flavour as you really don’t need to use tremendous amounts. Just cup a piece, remove the skin and you have an infusion of flavour. It is enough to make vegetable stock unnecessary. It is the secret ingredient of this prasorizo.
Before we start, a few words about rice. Any risotto rice will do, as will any medium grain white rice. At least this is what we would use traditionally. But just give it a try with your favourite rise. Our youngest loves this with basmati.