Risotto

Submitted by Galley Wench

"Great accompanyment for fish!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 1⁄2 cups vegetable broth
• 1 tablespoon olive oil
• 2 cups leeks (sliced 1/2 inch thick)
• 1 1⁄2 cups uncooked arborio rice
• 1⁄3 cup dry white wine
• 6 cups torn spinach or 6 cups arugula
• 1⁄2 cup half-and-half
• 1⁄4 cup grated fresh parmesan cheese
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper

directions

1. Bring broth to a simmer (do not boil)-- keep warm.
2. Heat 1 tablespoon oil in a large saucepan over medium heat.
3. Add leeks and saute for 3 minutes or until tender.
4. Add rice: cook 1 1/2 minutes stirring constantly.
5. Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
6. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
7. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
8. Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Reviews

[breezermom]

Loved this! I can't believe there are not more reviews. My grocery store was out of leeks, so I mixed green onions and sweet vidalia's to try and achieve the taste of leeks. Also added a bit more parmesan. Otherwise, I followed the recipe exactly....this is definitely a do-again recipe. It is delicious.

 

[Learning 2 cook 2]

This was FANTASTIC! It was easy to make and the most delicious risotto I've ever had. A must try!