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Leek Risotto

5 star rating
 

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Submitted by: Heather Zgaljardic

 

This creamy rice dish, made with short-grain arborio rice and chicken broth, is made even creamier with the addition of whipping cream. Leeks, parmesan cheese, white wine, and rosemary add flavor.
 

Ingredients

  • 1 C. arborio rice
  • 3 C. chicken broth, warmed
  • 1/2 C. dry white wine
  • 1 C. leeks, cleaned & sliced (about 3 medium)
  • 1/2 C. parmesan cheese
  • 1/4 C. heavy whipping cream
  • 2 Tbsp. butter
  • 1/2 tsp. dried rosemary, crushed

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Method

Over medium-high heat in 5-qt pot, melt butter. Add leek slices to butter; saute until soft, but do not brown. Add rice and cook 1 minute. Add wine, cook and stir until absorbed. Add rosemary. Begin adding warmed broth to pan in 1/2-cup increments. Cook and stir until broth is absorbed. Continue adding broth and stirring until absorbed. After the last 1/2 cup of broth is absorbed, add parmesan cheese, stir to combine. Remove from heat and stir in heavy cream. Serve immediately.

 

Notes: Excellent served alongside grilled meats and seafood.

 

Number of Servings: 4

 

Submitted by: Heather Zgaljardic ()

 

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