Ingredients for Leek Risotto
- Chicken Stock
- Olive Oil
- 2 large leeks, thinly sliced (white and light green parts only)
- Arborio Rice
- Dry White Wine
- Parmesan Cheese
- Salt And Pepper
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How to Make Leek Risotto
- Prepare the stock: Pour the stock into a saucepan and bring to a gentle simmer. Keep warm.
- Sauté the leeks: In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over low heat. Add the leeks and sauté for 5-7 minutes, until softened but not browned.
- Toast the rice: Add the Arborio rice to the saucepan and stir constantly for 1-2 minutes, until the grains are translucent around the edges.
- Deglaze with wine: Pour in the white wine and stir until it is completely absorbed by the rice.
- Add stock gradually: Add one ladleful (about ½ cup) of the hot stock to the rice, stirring constantly until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time, stirring frequently, until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Stir in cheese: Once the rice is creamy and al dente (tender but with a slight bite), stir in the Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately: Serve the risotto immediately, garnished with extra Parmesan cheese if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
9g
Carbs
19g
