Fennel And Leek Risotto Recipes

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LEEK RISOTTO



Leek Risotto image

Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!

Provided by Lyndsay Knox

Categories     Short Grain Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

6 cups chicken stock or 6 cups chicken broth (48 fl oz)
1 tablespoon olive oil
1 1/2 cups leeks, chopped
2 1/2 cups arborio rice (17.5 oz/545 g)
2/3 cup dry white wine
1/2 cup freshly grated parmesan cheese
salt and pepper

Steps:

  • Pour the stock or broth into a saucepan and bring to a simmer.
  • Keep liquid hot.
  • In a large, heavy saucepan over low heat, heat oil.
  • Add the leeks and saute about 5 minutes.
  • Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
  • (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
  • Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
  • Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
  • Add the cheese and season with salt and pepper to taste.
  • Stir to mix well.
  • Serve at once.
  • Makes 8 cups.

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