Leek, Savoy Cabbage and Walnut Risotto

Ingredients

• 1 clove garlic finely chopped
• 2  leeks chopped
• 4 tablespoons oil good (such as UK made hempseed oil - www.goodwebsite.co.uk)
• 1  onion finely chopped
• 400 g risotto rice [a scant lb 
• 0.5  savoy cabbage chopped
• 1 liter veg stock [roughly 1 quart 
• 100 g walnut halves 
• 1 glass white wine 

Equipment

• frying pan

Directions

1. In a deep, wide pan over a low heat pour in 2 tablespoons of oil and add the onion, garlic and leeks. Sweat gently without colouring for five minutes.Make up the vegetable stock and keep it in a covered pan over a low heat. Keeping the stock warm is one of the crucial factors in making a good risotto.
2. Add the rice to the softened vegetables, combine well then pour in the wine.
3. Let the wine be absorbed by the rice then start adding the stock a ladleful at a time, stirring and letting the rice absorb the stock. The heat should be such that mixture is bubbling gently. When you add the last of the stock also add the cabbage.Stir well adding 2 more tablespoons of oil before serving.