Leek and pea risotto

Add a drizzle of olive oil to a large pan. Add in the chopped leek and gently sauté it on a medium heat for 5 minutes until the leek starts to soften. Add in the garlic and cook for another minute stirring continuously to prevent from burning. Add in the risotto rice and cook for 1 minute of so Begin by frying the leek and garlic together in a little olive oil. Once the leek is translucent add the rice and stir until it has been coated with oil. At this point add the wine and cook until it has been absorbed. Repeat this process with the vegetable stock Preheat the oven to 375ºF. Heat a Dutch oven over medium-high heat and add olive oil. Add the leeks and cook until almost tender, about 4-6 minutes. Add the garlic, thyme and cook for 1 minute Add the rice and garlic and mix well, coating the rice in the oil, and cook, stirring often, for a couple of minutes, to allow the rice to heat through, but not brown. Now stir in the herbs and the white wine (if using). Add a couple ladlefuls of the hot stock (about 3/4 cup), enough to cover the rice. Stir well, and simmer gently, stirring.

Risotto recept van Allerhande - Stap voor stap koken met A

  1. utes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2
  2. utes. Add the..
  3. utes or until tender, stirring frequently. Add rice; cook 1
  4. utes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1
  5. utes. Add rice, and cook, stirring, 1
  6. utes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the. Get your water or stock boiling. Clean and cut the leek into thin half moons. Heat the olive oil in a big saucepan with sides. Add the leek and cook until it starts to turn translucent

Pea, Leek & Lemon Risotto - Happy Skin Kitche

Leek and Pea Risotto Recipe - frugalfeedin

Spring pea and leek risotto is light and full of bright flavors, including bright lemon zest, savory sauteed leeks, tender spinach and sweet peas. Oh it has only been several months since I crossed off another dish from my Culinary Bucket List. I have made risotto only once before but never blogged about it. Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or pan over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the sliced mushrooms and a sprinkle of salt, sauté until tender and beginning to brown, 3 to 4 minutes. Transfer to a bowl and set aside. Add the remaining tablespoon of oil to the pan over a medium-low heat. Add the leeks and garlic, sprinkle with salt Halve leeks lengthwise; wash thoroughly. Pat dry and slice thinly. In a medium saucepan, bring broth to a simmer over medium heat; cover pan. Meanwhile, in a medium Dutch oven or other heavy pot. Seasonal spring greens, leek, pea and pesto vegan risotto. This is ultimate comfort food that is both delicious and healthy. Full of some of the best green veggies in a flavourful creamy brazil nut and basil pesto. The base of this risotto is sauteed onion, garlic and leeks which are cooked until soft and almost caramalised

Melt oil and butter together in a large heavy bottomed saucepan over medium heat. Stir in chopped leeks, onion, and celery and then saute gently for about 15 minutes, to allow leeks and onions to sweat and become translucent, but not brown In a large skillet add the olive oil. Add the leeks and cook about 4 minutes to softened. Add the rice and toast for 2 minutes. Add the wine and let most evaporate Leek and Pea Risotto. June 8, 2011 at 7:32 pm 5 comments. Risotto is time-consuming, but well worth the effort in my opinion. It is a creamy Italian rice dish, with most of the creaminess lent by the slow cooking method and not by cream itself Leek, Bacon, and Pea Risotto. Mar 16, 2012 This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and. Step 2. Cook peas in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Step 3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or.

Easy Baked Leek and Pea Risotto - Thyme & Lov

  1. Last night I came across this recipe for Leek and Pea Risotto on the Epicurious web site. I served it with Jon's grilled, marinated pork chops. The recipe on the Epicurious site also includes ingredients and directions for the calamari. I didn't make the calamari so the ingredients and directions below are for the risotto portion of that meal only
  2. utes
  3. utes
  4. utes until softening
  5. You will need: 2 tbsp of butter 2 tbsp of olive oil 2 garlic cloves, finely chopped 1 large white onion, finely chopped 1 leek, white only, finely chopped 2 cups of carnaroli risotto rice 4 cups of vegetable stock 2 cups fresh garden peas Sea salt Fresh ground black pepper 250g mascarpone Finely grated reggiano [
  6. utes until softened and translucent, not browned. 4. Stir in the risotto rice and stir to coat in the butter/oil with a pinch of salt (optional) and pepper
  7. How to Make Pea & Leek Greens Farro Risotto. 1. Trim off the leek greens and thoroughly wash them by submerging them in a bowl of cold water and peeling through the layers to remove the dirt and grit. 2. Slice the leek greens and trim off any brown spots or slimy leaves and discard. Set aside the sliced leeks

Leek and Pea Risotto Recipe - Epicurean

Say hello to your new winter favourite! Courtney Roulston shows us how to whip up a hearty Leek & Pea Risotto (RECIPE BELOW). It's tasty, wholesome and packe.. When you add the last ladle of stock, add the peas, asparagus, herbs and the remaining 1/2 teaspoon of salt to the pan continuing to stir until the last stock is absorbed. Remove the pan from the heat. Stir in the red pepper flakes, lemon juice, and fresh ground pepper, if using. Season with additional salt if needed Method. Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become. This leek risotto recipe is as simple as any other risotto dish out there, and it's all made right on the stove! Step 1: Prepare the leeks. Clean and cut the leeks into ¼ inch thick half-moons. You can get full instructions here! Step 2: Cook the leeks. Next, heat the oil in a large pot over medium heat The gradual addition of broth as the rice cooks, plus plenty of butter and cheese, dial up risotto's lusciousness. This traditional risotto recipe incorporates browned bacon, sauteed leeks, sweet peas, and a bright touch of lemon juice. 1 of 21. Applications. View All

For the risotto: Heat 1 tablespoon of butter on medium heat in a dutch oven or large saute pan until foaming subsides. Add asparagus, season with salt and pepper and cook for 4-5 minutes, stirring occasionally, until asparagus is tender but still crisp. Add peas and cook for 1 more minute until heated through Transfer the risotto mixture to an ovenproof dish and cover the dish tightly with two layers of tinfoil. Bake in the oven for 20 minutes. Remove the risotto and stir in the frozen peas. Return the risotto to the oven for an additional 5 minutes, uncovered. Enjoy your oven baked risotto Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese. Serves 4 as an entree or 6-8 as a side dish Asparagus Pea and Leek Risotto Recipe. Course Main Course. Cuisine Italian. Keyword Asparagus, leek, pea, rice, risotto, roasted vegetables, vegetarian. Prep Time 15 minutes. Cook Time 30 minutes. Servings 6. Ingredients. 1 large leek (or two small) 400 g asparagus (around 20 spears) 2 cups peas Heat the rest of the butter in a frying pan and fry the mushrooms over a high heat for 2-3 mins until golden brown. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper. Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of the Parmesan

Leek, Bacon, and Pea Risotto Recipe Martha Stewar

Leek Risotto With Sugar Snap Peas and Pancetta Recipe

Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat. When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan 1 vegetable stock cube. 1 tbsp olive oil. 15g butter. 3 leeks, trimmed and sliced. 325g arborio risotto rice. 125ml white wine (optional) 1 tbsp chopped fresh thym Leek Risotto . Ingredients • 5 cups chicken stock • 1 Tablespoon olive oil • 1 ½ cups leeks, chopped • 2 garlic gloves - grated or small mince • 1 cup arborio rice • 2/3 cup dry white wine • ½ cup freshly grated parmesan cheese • salt and pepper • ½ cup of peas fresh or frozen • 1 Tablespoon of butter. Equipment lis Oct 17, 2019 - Baked Leek and Pea Risotto Recipe | The Chew - ABC.co

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper For Shrimp and Leek Risotto: Trim, wash, and slice one medium leek. Completely shell 1 pound medium shrimp and devein them. Cut them in half crosswise. Heat 2 tablespoons extra virgin olive oil in. Broccoli stem , leek and pea risotto with flaked salmon and lemon. Grate some lemon zest over the fish and poach until just cooked . Set aside to cool. Melt the butter in a pan , add the leek and cook until softened but not coloured. Add in the rice and stir to coat in the butter . Cook for 2 minutes

Add 100ml of the fish stock to the shallot and bring to the boil. Add the frozen peas and cook for 2 minutes. Blend the peas and shallot in a food blender and set aside. Step 3 - Finish The Dish. Add the pea purée to the cooked risotto rice, stir through the mascarpone, half the lobster meat and baby spinach Reduce heat to low and keep at a simmer. Meanwhile, heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and rind and cook, stirring, for 2 minutes or until fragrant. Add rice and cook, stirring, for 1 minute. Gradually add hot stock to rice mixture, 13 cup (80ml) at a time. Ingredients. Put 600ml stock in a saucepan on a medium heat, bring to a simmer. Add the rice, peppers, onion and a pinch of salt and simmer for 15 minutes, covered. Remove the lid, and add more stock if the rice is looking dry. Add the green veg and cook for another 5-10 minutes until both the rice and veg are tender

Lemon Risotto with Peas, Tarragon, and Leeks Recipe

Stir in Wattie's frozen Baby Peas. Continue cooking for a further 5 minutes, adding extra stock if necessary until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste In a large frying pan warm a little olive oil, gently softened the leeks without colouring. Next add your risotto rice and stir gently to coat the grains in the olive oil and cooking juices from the leek. Next add a small quantity of your fish stock, stir and gently simmer until absorded. Keep adding stock in small quantities and stirring until.

Spring Pea and Asparagus Risotto - Cookie and Kate

Instructions. In a large saucepan, heat olive oil over medium heat. Sauté the leek, the onion and the peas for 10 minutes. Increase the heat to medium-high and add in the fresh mushrooms. Let them cook for a few minutes without stirring, then stir and sauté until golden brown. Add the thyme and a pinch of salt and pepper Instructions. Melt the butter in a pan, add the leeks and cook on a medium heat for a few minutes until soft. Add in the rice and coat in the butter and leeks. Ladle in 2 scoops of stock and stir constantly until the water has absorbed. Add another 2 ladleful's of stock, stirring frequently The risotto will still be quite liquidy, pour it into a thermoserver that has the spinach in it, add the lemon juice to taste & stir through some of the cheese & cracked pepper. Allow to sit in the Thermoserver for at least 5- 10 mins Preheat the oven to 200°C, fan 180°C, gas mark 6. Melt the spread in a nonstick pan over a medium heat. Add the leeks and cook for 5 minutes until softened, then add the rice and cook, stirring, for 1 minute. Spoon the rice mixture into a 22cm x 14cm ovenproof dish, pour over 750ml vegetable stock (made with 2 cubes) , then scatter over the. 400g frozen peas. Low-calorie cooking spray. 1 onion, finely chopped. 2 garlic cloves, finely chopped. 4 celery stalks, finely chopped. 350g dried risotto rice. 1.2 litres boiling vegetable stock. Salt and freshly ground black pepper. A few pea shoots, to garnish. 2 level tbsp finely grated fresh parmesan, to serve (optional

Video: Leek, Bacon, and Pea Risotto Recipe - Food

Oven-Baked Risotto with Ham, Leeks, and Peas Southern Livin

8 handfuls risotto rice. 1 litre (approx) of vegetable stock. 1 cup peas, cooked. 50g Parmesan cheese, freshly grated. Knob of butter (optional) Method. Soften the onion in the oil in a large, preferably non-stick, pan. Add the leeks and cook gently until soft. Do not allow to brown. Add the rice and stir until the grains are coated in oil Leek and Pea Risotto As seen on Mary Ellen's Cooking Creations 6 cups chicken broth 3 tablespoons extra-virgin olive oil 2 medium leeks (white and pale green parts only), thinly sliced and washed 1 1/4 cups Arborio rice 1/4 cup dry white wine 1/2 cup frozen peas 2 tablespoons unsalted butter (I didn't use this) 1/3 cup grated Parmigiano-Reggian Ingredients. 1 tbsp olive oil. 2 leeks, halved and finely sliced. 250g risotto rice (arborio) 700ml hot vegetable stock. 175g frozen peas. 3 tbsp full fat yoghur In a large deep casserole, heat a glug of oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent, season with salt and pepper. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear. Turn the heat up and start slowly stirring in a ladle of stock at a time

Oven-baked risotto with pumpkin & sageSeared Scallops with Sweet Pea, Lemon & Tarragon Risotto

But, on this occasion, I opted for a fresh spring veggie risotto both gluten and dairy free, that can be easily made vegan too. Ingredients. My ingredients were: - 1 Leek - 3 Mushrooms - 1/2 Cup of peas - 1 Brown onion - 2 Cups arborio rice - 2 Glugs of white wine (I chose a cheap Sav Blanc Leek, Pea & Toasted Nut Risotto Posted by kitsunetsukikitchen on 03/05/2015 · 3 Comments We're just at the end of leek season at the moment, and as the evenings get lighter and the days get ever so slightly warmer I'm no longer really in the mood for wintery staples like leek and potato pie , which has been my go-to meal for using up leek

Risotto Primavera - Vegalicious Recipes Vegalicious Recipes

Leek Risotto Recipe - olivemagazin

Leek Risotto with Spring Peas adapted from the Silver Spoon's risotto con porri e panna serves 4 2 tablespoons butter olive oil 3 large leeks (or 5-6 smaller ones), white parts only, sliced thinly in rounds (approx 3-4 cups) Water 5-6 cups vegetable broth (how much you end up using depends on your rice Lemon, thyme, leek and peas make a pretty good combo, and it's a child-friendly one on top of that. I remember that as a tiny one-year-old, my son would amaze me each time, eating no less than three portions of this risotto. It's a dish he now, 6 years later, still loves. And so does his sister Add peas; boil 1 minute. Add a minute for frozen peas. Drain and rinse with cold water; drain well. Bring Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently Stir in the sugar snap peas, cheese, tarragon and a generous amount of pepper. Taste and adjust the seasoning with salt. Serve immediately. Serves 4. Quick tips: Turn any leftovers into risotto cakes: For 3 to 4 cups of risotto, mix in 1 egg yolk and 1/3 cup panko (Japanese bread crumbs). Using wet hands, form the mixture into 2-inch balls. Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned. Add arborio rice, and cook for 1 minute, stirring occasionally to coat

Spring Green Risotto Recipe Ina Garten Food Networ

Remove from the oven and stir in the remaining chicken stock, peas, butter, parmesan cheese and cooked leek mixture. Season with additional salt and pepper, simmer for 2-3 minutes covered and serve. Tip: Use leftover risotto to make arancini. 1. In a medium saucepan, bring the chicken broth to a simmer over medium-high heat. Reduce the heat to low and set aside to keep warm. 2. In a large soup pot or Dutch oven, melt 3 tablespoons of the butter over medium-high heat. Add the leek and mushrooms and season with the salt and pepper. Sauté, stirring occasionally, until the mushrooms. With 5 minutes to go add the peas to the risotto When the risotto is ready stir in the remaining butter and most of the remaining parmesan and season with salt and pepper Portion into serving bowls and garnish with lardons, pine nuts and a sprinkling of parmesan and pea shoots - absolutely delicious Fry the bacon in a little oil until crisp and add leeks. Cook until softened. Add rice and toast a little. Pour in the wine and cook until it is burned off. Start adding stock 1 cup at a time and once absorbed, add another until the rice is cooked. A few minutes before the rice is cooked, add the peas. Remove from heat and add yoghurt and Parmesan

Asparagus, Leek & Green Pea Risotto (Spring Risotto

Leek, Bacon, and Pea Risotto recipe: This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly. Prep: 40 minutes Total: 40 minute Place a large wok or pan over a medium heat and add olive oil. Once oil is warm, add the sliced leek and minced garlic, saute for 3 - 4 minutes until transluscent. Add the rinsed aborio rice and stir well to coat in the remaining oil, saute for 3 minutes or so until rice looks a little transluscent Dice leek, discarding of end and green tops. Place butter and olive oil in a large sauté pan. Add the diced leek and sweat for 10 minutes over a low/medium heat until soft. Add the garlic and thyme and cook for a further 3 minutes. In a saucepan, bring the chicken stock to a low simmer. Add the arborio rice to the pan and stir through leeks Method. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured. Add the rice and turn up the heat.

Vegan risotto with Leek and Peas - Gloriously Vegan

This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it. For US cup measures, use the toggle at the top of the ingredients. In a large deep casserole, heat a splash of oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent, season with salt and pepper. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear. Turn the heat up and start slowly stirring in a ladle of stock at a time

Creamy Asparagus Risotto: How to make Risotto - West Via

Leek and Pea Risotto with Grilled Calamari recipe

Made with the goodness of Arborio rice, peas, leek and mint along with cream cheese, Minty Pea and Leek Risotto is a healthy choice that you can make for your family and friend along with treating their taste buds to a tempting Italian delight To make my chicken and leek risotto you will need arborio rice, leek or onion, chicken breast, chicken stock, garlic, olive oil, thyme, peas, and parmesan (optional). Substitutes Arborio rice: Arborio rice is the best rice for making a risotto, however at a pinch you can sub it for another short-grained rice Method. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour Broad bean and leek risotto. For some reason, risotto is known as the death dish in Masterchef as it is so tough to master. Now I don't profess to be a master chef, but I do think my risotto is pretty tasty (even though I do say so myself), and no matter how much of it I make, it always disappears as people go back for seconds and even thirds Method. Cook the peas and refresh in cold water. Blend or crush half of the peas with the mint and a little warm water to make a puree, before setting aside for later. Put the butter/vegan spread and a drizzle of oil into a large saucepan over a medium heat and sweat the onions and leeks for 2-3 minutes. Crush in the garlic and cook for another.

120g of risotto rice 750ml of vegetarian stock (you may not need all of it) Handful of frozen peas. Handful of fresh spinach, or a couple of lumps of frozen. Vegetarian-style parmesan. Sea salt. Black pepper. Finely chop the leek and soften in the butter or oil. Add the rice and stir to coat it. Once it starts crackling, add the stock gradually Directions. 1. Add the chicken stock to a medium size pan and place it on medium heat to warm up. 2. Sauté the minced garlic and finally diced shallots with a drizzle of olive oil in a large heavy base pan with high sides on medium heat. Sauté until the shallots start to become transparent. 3 Leek, Bacon, and Pea Risotto Recipe 121 · This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly

Slimming World’s timballo of rice, leek and courgette

Leek & bacon risotto recipe BBC Good Foo

A creamy delectable risotto with plenty of gorgeous cheddar brings a spin to the classical North Italian dish. Filled with leeks, mushrooms and peas, this is a healthy yet filling treat Method. Heat the oil and 1/2 tbsp of margarine/butter in a large saucepan and cook the leek, courgette and garlic for 5-6 minutes, or until soft. Add the rice and stir well to coat it in the margarine/butter and oil. Add the mixed herbs and season with salt and pepper. Add 50 ml of stock and simmer, stirring, until it has been absorbed Method. In a large saucepan, heat the olive oil and gently fry the leeks, for 3-4 minutes until soft. Stir in the garlic and arborio rice, and cook for a further minute. Make up 1.3 litres hot vegetable stock using the stock cube and add to the pan, 1 ladle at a time, stirring frequently and adding more as the rice absorbs the liquid Homemade Turkey Broth. Combine turkey neck and giblets with 5 cups water, 2 each carrots and celery stalks, coarsely chopped, 1 chopped onion, 1 bay leaf and 1/2 tsp salt in a large saucepan. Boil.

Vegan Leek and Pea Risotto - Always Nourishe

Leek and Courgette with Pine Nuts. We've been told that the best and sweetest peas come from Kenya. However, Monsoon season has hit and has left our peas in a sorry state. Patrick made this risotto gobbled the lot before we could take a new photo with the courgettes instead of the peas (naughty chef), but you're gonna love it Ingredients for Salmon and Leek Risotto: Chicken stock, butter, leeks, arborio rice, pinot grigio wine or dry white wine, pecorino or parmesan cheese, canned Bumble Bee® Pink Salmon, and f reshly cracked pepper. I love the ingredients in this dish because they are all super simple, but feel so fancy when put together!I always keep a variety of canned Bumble Bee Seafoods like tuna, crab and. 2. Prepare the asparagus by snapping of the woody ends (add the woody ends to the pan with vegetable stock). Cut an inch off the tips of the spears and finely slice the remaining middle section into discs, setting both aside. 3. Make the risotto by adding the olive oil to a wide, heavy-based frying pan over a low heat

Turn instant pot to the saute setting. Add butter, onion, leek, mushrooms, and garlic. Cook for 5-6 minutes, until veggies are softened. Add thyme, farro, and white wine. Cook, stirring occasionally, until wine is fully absorbed. Add vegetable broth and a pinch of salt and pepper. Cover and set the instant pot for 10 minutes at high pressure. Add the pea, leek and pancetta mixture, then stir until the butter in it has melted. Stir in the cubed Taleggio, season well, then divide between 2 plates. Top with wild rocket and a drizzle of olive oil, then serve straightaway. The remaining white Burgundy, chilled, would be an excellent match for this dish. Advertisement Method. Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker. Stir in leek and garlic. Replace lid. Press cook. Cook, stirring halfway, for 5 minutes, or until soft. Un-cover. Stir in rice. Dissolve stock cubes in 3 1/3 cups boiling water in a large heatproof jug Sauté leeks and garlic in oil, until soft. Add thyme, barley and lemon peel, and stir-fry for a minute to coat barley in oil. Add wine and a couple of ladles of stock. Cook, stirring occasionally, until at least half of the stock is absorbed before adding more. Repeat until barley is tender, and most of the stock absorbed