Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Leek and Parmesan Risotto
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
Risotto shouldn’t be intimidating. This basic version can cook on the stove while you prepare the rest of the meal, just stir and add stock occasionally. It can also turn into a main course if you add some cooked protein and vegetables toward the end of cooking. Shrimp and peas would be a delicious combo, as would some diced ham and baby spinach or kale.
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Directions
- Heat 3 cups water and 2 cups chicken broth in a saucepan. Cook 2 thinly sliced leeks (white and light green parts) in olive oil in a Dutch oven, 3 minutes; add 1 teaspoon kosher salt. Add 1 1/4 cups arborio rice; cook, stirring, 2 minutes. Add 1/3 cup white wine; simmer to reduce. Stir in the broth very gradually and cook until tender, 18 minutes. Off the heat, stir in 1/4 cup each grated Parmesan and minced chives and 2 tablespoons butter.
