Lemon And Leek Risotto Recipe

Name: Lemon And Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken broth; 1 1/2 tablespoons butter; 1 1/2 tablespoons olive oil; 1 leek, finely chopped; 2 shallots, chopped; 1 1/2 cups arborio rice; 1/2 cup white wine; 2 lemons, zest of; 3 tablespoons fresh lemon juice; 1/2 cup parmesan cheese

Servings: persons

8 cups chicken broth
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 leek, finely chopped
2 shallots, chopped
1 1/2 cups arborio rice
1/2 cup white wine
2 lemons, zest of
3 tablespoons fresh lemon juice
1/2 cup parmesan cheese

1
Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2
Heat the butter and olive in a large saucepan.
3
Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and saute, stirring constantly, for 2 minutes.
4
Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
5
Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
6
Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
7
Cover and allow to stand for 3 minutes.

1201

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups chicken broth, 1 1/2 tablespoons butter, 1 1/2 tablespoons olive oil, 1 leek, finely chopped, and more.

Yes, Lemon And Leek Risotto falls under the Soups & Stews 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.

Lemon And Leek Risotto

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