Creamy Leek Risotto
photo by MariaLuisa
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 14.79 ml butter
- 2-3 leeks, white part and a little green chopped
- 118.29 ml light cream (or dairy substitute)
- salt and pepper
- 1182.95 ml chicken broth
- 29.58 ml butter
- 14.79 ml olive oil
- 78.78 ml minced onion
- 118.29 ml dry white wine
- 354.88 ml arborio rice
- 78.78 ml grated parmesan cheese
- 14.79 ml parsley
directions
- Put chicken broth in sauce pan and bring to a slow simmer.
- In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened.
- Add 1/2 cup light cream. (I use goat milk)
- salt and pepper to taste.
- Continue cooking until most of the liquid is gone. Set aside.
- In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil.
- Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque.
- Add the dry white wine, stir until no liquid is left.
- Add broth to rice 1/2 cup at a time stirring until incorparated.
- 5 minutes before finished add the leeks and the Parmesan cheese.
- Continue cooking until thickened to desired level, stirring constantly.
- Garnish with parsley or stir in before serving.
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RECIPE SUBMITTED BY
I live on an island in Puget Sound with my DH, and young son. I have been trying to really deal in the slow food revolution. No more manufactured products, just food. It has been a bit of a challenge but has produced some good stuff. Hope I can keep it up.