Ingredients for Lemon And Leek Risotto
- 6 cups Chicken Broth
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 cups thinly sliced Leek
- 2 finely chopped Shallots
- 1 1/2 cups Arborio Rice
- White Wine
- Lemons, Zest Of
- Juice of 1/2 Lemon
- 1/2 cup grated Parmesan Cheese
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How to Make Lemon And Leek Risotto
- Bring 6 cups of vegetable or chicken stock to a boil in a medium saucepan. Reduce heat to low, cover, and keep warm.
- In a large, heavy-bottomed saucepan or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
- Add 2 cups of thinly sliced leeks and 2 finely chopped shallots. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add 1 ½ cups of Arborio rice and stir constantly for 2 minutes to toast the grains.
- Pour in 1 cup of the hot stock, stirring frequently until absorbed by the rice.
- Continue adding 1 cup of stock at a time, stirring constantly and allowing each addition to be fully absorbed before adding more. This process will take about 25-30 minutes.
- Once the rice is creamy and al dente (tender but with a slight bite), remove from heat.
- Stir in the zest of 1 lemon, the juice of ½ lemon, and ½ cup of grated Parmesan cheese.
- Cover and let stand for 3 minutes to allow the risotto to rest and finish cooking.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
7g
Fat
21g
Carbs
15g
