Lemon and Leek Risotto

Recipe by Abby Girl
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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  • Heat the butter and olive in a large saucepan.
  • 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.
  • Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  • 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.
  • Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
  • Cover and allow to stand for 3 minutes.
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