Leek And Green Garlic Risotto – a delicious recipe with leeks, green garlic, unsalted butter, white wine, salt, fresh ground pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
2
Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
3
Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
4
Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.
1482
kcal
Calories
30
g
Fat
259
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 4 medium leeks, 3 heads green garlic, 2 tablespoons unsalted butter, 1/2 cup white wine, and more.
Yes, Leek And Green Garlic Risotto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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