Creamy Leek Risotto

Creamy Leek Risotto

niedziela, 16 lutego 2014

Creamy Leek Risotto

Time: 30 mins

Ingredients

• 1 tablespoon butter
• 2 -3 leeks, white part and a little green chopped
• 1/2 cup light cream (or dairy substitute)
• salt and pepper
• 5 cups chicken broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/3 cup minced onion
• 1/2 cup dry white wine
• 1 1/2 cups arborio rice
• 1/3 cup grated parmesan cheese
• 1 tablespoon parsley

Directions

• 1 Put chicken broth in sauce pan and bring to a slow simmer.
• 2 In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened.
• 3 Add 1/2 cup light cream. (I use goat milk)
• 4 salt and pepper to taste.
• 5 Continue cooking until most of the liquid is gone. Set aside.
• 6 In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil.
• 7 Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque.
• 8 Add the dry white wine, stir until no liquid is left.
• 9 Add broth to rice 1/2 cup at a time stirring until incorparated.
• 10 5 minutes before finished add the leeks and the Parmesan cheese.
• 11 Continue cooking until thickened to desired level, stirring constantly.
• 12 Garnish with parsley or stir in before serving.