Creamy Leek Risotto

Recipe by NitaD
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement