Risotto
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1064.65 ml vegetable broth
- 14.79 ml olive oil
- 473.18 ml leeks (sliced 1/2 inch thick)
- 354.88 ml uncooked arborio rice
- 78.78 ml dry white wine
- 1419.54 ml torn spinach or 1419.54 ml arugula
- 118.29 ml half-and-half
- 59.14 ml grated fresh parmesan cheese
- 1.23 ml sea salt
- 1.23 ml ground black pepper
directions
- Bring broth to a simmer (do not boil)-- keep warm.
- Heat 1 tablespoon oil in a large saucepan over medium heat.
- Add leeks and saute for 3 minutes or until tender.
- Add rice: cook 1 1/2 minutes stirring constantly.
- Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
- Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
- Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
- Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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Reviews
-
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.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"