Description
A flavorful risotto made with charred leeks and rich bone broth, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups bone broth
- 2 leeks, charred and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onions and cook until translucent.
- Stir in garlic and charred leeks, cooking for another minute.
- Add Arborio rice and toast for 2-3 minutes.
- Pour in the white wine and stir until absorbed.
- Gradually add bone broth, one ladle at a time, stirring frequently until the liquid is absorbed.
- Continue until the rice is creamy and al dente.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
- Let rest for a few minutes before serving.
Notes
- For extra flavor, use homemade bone broth.
- Charring the leeks enhances their sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg