Prassorizo (Greek Leek Risotto)

Recipe by evelynathens
READY IN: 30mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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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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