Prassorizo

Ingredients

• 4 large leeks, sliced into rounds and washed
• 200 g (1 cup) medium-grain rice
• 1 carrot, diced
• 80 ml (⅓ cup) olive oil
• 600 ml (2½ cups) hot water
• Juice of 1 lemon
• Dill, salt and pepper

Method

1. Cook the leeks and carrot in the oil over medium heat for 10 minutes, until soft and sweet.
2. Add the rice and stir to coat.
3. Add the hot water, dill, salt and pepper. Cover and simmer for 20 minutes.
4. Finish with lemon juice and rest for 5 minutes before serving.

Tip. A winter staple when leeks are cheap. Lovely with olives and pickled cabbage.