Crete

Prassorizo

This is a simple rice and leek dish which can be served as a first course or as a side dish.

  • 900g leeks
  • 100g risotto rice
  • 120ml olive oil
  • 1 - 1 1/4 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoon lemon juice

Cut off and discard the very green sections of the leeks. Cut the remaining leeks lengthwise and then into 5 - 7 mm slices. Wash in a large volume of water to remove and sandy / gritty material. Drain.

In a wide pan combine the leeks and 750 ml water. Set over a high heat and bring to the boil. Turn the heat down to medium-high and cook for about 15 minutes or until the leeks are tender. Add the rice, oil, salt, pepper, lemon juice and about 120 ml of boiling water. Cook for 15 minutes, stirring now and then or until the rice is just tender. Serve hot.