Lemon and Leek Risotto

Total Time
45mins
Prep 15 mins
Cook 30 mins

I got this wonderful recipe from my sister-in-law when I was last visiting her. Although, they say that you should make risotto fresh, this was dang good the next day. So what do experts know, eh??!!

Ingredients Nutrition

Directions

  1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  2. Heat the butter and olive in a large saucepan.
  3. Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
  4. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  5. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
  6. Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
  7. Cover and allow to stand for 3 minutes.

Reviews

(2)
Most Helpful

I only half the lemon called for but it, and the cheese, totally overwhelmed the leeks. This dish still tastes good but is not balanced. It's unlikely we'll make this again.

Mgnbos April 09, 2011

I am experimenting with risotto recipes, and have tried a couple different variations with lemon. Next time I would remove the shallots, and reduce the lemon zest to make the flavors a bit subtler. Overall, thought it was tasty.

Cook4_6 July 19, 2007

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