Prassorizo (Greek Leek Risotto)
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
5-6
ingredients
- 6 large leeks, cleaned and sliced into 1/2-inch pieces, washed well to remove all grit (this will be about 6-7 cups of sliced leek)
- 1 large red onion, minced
- 1⁄2 cup boiling water
- 1⁄2 - 3⁄4 cup olive oil (we use more olive oil in Greece than what you're probably used to)
- 1 tablespoon tomato paste
- 1 cup arborio rice (suitable for risotto) or 1 cup carnarola rice (suitable for risotto)
- 4 1⁄2 cups boiling water or 4 1/2 cups hot stock
- 3 tablespoons minced fresh dill
- 1⁄2 lemon, juice and zest of
-
Serve with
- freshly-grated parmesan cheese
- freshly-cracked black pepper
directions
- In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
- Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
- Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
- Serve with freshly-grated parmesan and cracked black pepper.
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Reviews
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A superbly delicious risotto! And so, so delightfully easy to make! I made this risotto nearly exactly to the recipe, using homemade chicken stock – though I did sneak in half a cup of white wine in step two – and therefore just four and a half cups of stock. I’ve always loved leeks and – having recently enjoyed them in Chef Kate’s Meatballs Simmered With Leeks (Keftedes Prassoselino) Recipe #142134 – I’m so pleased to have found yet another recipe using them to such advantage. I also loved the dill and lemon in this recipe! Like Chef Kate, we enjoyed our risotto with evelyn’s recommended feta, kalamata olives, crusty bread and wine. Can’t really imagine eating it any other way! Thank you evelyn for such a fabulous recipe: it’s how I’ll be making risotto from now on! Sometimes, for a non-vegetarian variation, I’m going to add some pieces of chopped chicken.
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Two votes of thanks here: First to you, Evelyn for this wonderfully simple recipe, and second to Chef Kate for speaking with her happy mouth full. My sister always has a goodly supply of "stock" in her freezer, so I used 1/2 stock and 1/2 boiled water; this worked really well. The risotto was superb; my nephew's girl friend is vegetarian, and she said it is the best risotto she has ever enjoyed...I concur. I must say, I really enjoyed listening to rave comments from happy diners. Excellent risotto, Evelyn, I shall repeat the recipe, very soon. Too bad we can register only one "Rate & Review".
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.