Make a delicious leek risotto for your lunch and dinner with this easy-to-make recipe!
Risotto De Poró Garlic
Servings
2
servingsPrep time
20
minutesCooking time
20
minutesMake your leek risotto using the ingredients below and following the preparation instructions.
Ingredients
2 large leeks
2 cups arborio rice or carnaroli
4 cups vegetable broth (or chicken broth, if you prefer)
1 medium onion, finely chopped
2 garlic cloves, chopped
1/2 cup dry white wine
1/2 cup grated parmesan cheese
2 tablespoons of butter
Extra virgin olive oil
Salt and pepper to taste
Directions
- If using vegetable or chicken broth cubes, dissolve them in hot water according to package directions to make 4 cups of broth. Keep the broth warm in a pan over low heat.
- Wash the leeks well to remove any dirt.
- Cut them in half lengthwise and then into thin slices.
- In a large frying pan, heat some olive oil over medium heat. Add the sliced leek and sauté for about 5-7 minutes until soft. Reserve.
- In a large pan, heat some olive oil over medium heat. Add the chopped onion and chopped garlic. Saute until soft and translucent, about 3-4 minutes.
- Add the rice to the pan and stir for about 2 minutes, until lightly toasted.
- Pour the white wine into the pan and stir until the liquid has been absorbed by the rice.
- Begin adding the vegetable broth, one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more broth. Continue adding broth and stirring for about 18-20 minutes, or until the rice is cooked and the risotto has a creamy consistency.
- When the rice is almost ready, add the sautéed leeks.
- Mix the grated Parmesan cheese and butter into the risotto, mixing well until they are completely incorporated.
- Season with salt and pepper to taste.
- Serve immediately, sprinkling a little more Parmesan cheese on top, if desired.
