Leek Risotto
andreimeduerj@yahoo.com.br
over 1 year ago
A creamy and flavorful risotto made with leeks and Parmesan cheese.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
10g
Fat
12g
Sat Fat
7g
Carbs
50g
Chole
30mg
Fiber
3g
Sugar
2g
Sodium
800mg
Ingredients
- 2 leeks, white and light green parts only, thinly sliced
- 2 tablespoons butter
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add the leeks and cook until softened, about 5 minutes.
- Add the rice and cook for 1 minute, stirring constantly.
- Pour in the white wine and cook until it has evaporated.
- Add 1 cup of vegetable broth and cook, stirring frequently, until the liquid has been absorbed.
- Continue adding the vegetable broth, 1 cup at a time, and cooking until each addition has been absorbed before adding more.
- Cook until the rice is tender and creamy, about 20-25 minutes.
- Stir in the Parmesan cheese and season with salt and pepper.
- Serve hot and enjoy!
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