Creamy Leek Risotto

Ingredients

In Equatorial Guinea's adaptation of the Italian risotto, we incorporate local ingredients and spices to infuse the dish with a tropical twist. This version may include ingredients such as plantains, coconut milk, and African spices, adding a unique flavor profile that reflects the Equatorial Guinea cuisine. We alse have the original recipe for Risotto panna e porri, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 ripe plantain, diced 1 ripe plantain, diced
• 1 teaspoon African spice blend (such as suya or yaji) 1 teaspoon African spice blend (such as suya or yaji)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 9g
• Carbohydrates (total, sugars): 54g, 10g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing until they become soft and fragrant.
2. 2.
   Add the Arborio rice to the pan and stir well, ensuring each grain is coated with the oil.
3. 3.
   Pour in the white wine and cook until it has evaporated, stirring constantly.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. 5.
   In a separate pan, heat the coconut milk over low heat. Add the diced plantain and African spice blend, stirring gently until the plantain is tender.
6. 6.
   Once the rice is cooked al dente, stir in the coconut milk mixture and season with salt and pepper to taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with fresh parsley or cilantro and serve hot.

Treat your ingredients with care...

• Plantain — Make sure to use ripe plantains for a sweeter flavor and softer texture. If ripe plantains are not available, you can substitute with bananas, but the taste will be slightly different.

Tips & Tricks

• To achieve a creamy texture, stir the risotto frequently and add the vegetable broth gradually.
• Experiment with different African spice blends to find your preferred flavor profile.
• For an extra burst of freshness, squeeze some lemon juice over the risotto before serving.
• If you prefer a milder flavor, reduce the amount of African spice blend used.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating with breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Leek Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a cookie cutter. Garnish with a sprig of fresh parsley or cilantro on top.