Spicy Leek & Parmesan Risotto

Name: Spicy Leek & Parmesan Risotto
Cook time: 38 min
Total time: 38 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium leek (white and light green parts only); 1 1/2 cups rice (Arborio or short-grain); 4 cloves garlic; 1 medium onion; 3/4 cup parmesan cheese, grated; 1/2 cup white wine (dry); 3 tablespoons butter; 2 tablespoons olive oil; 1 teaspoon red pepper flakes; 5 cups vegetable broth; to taste salt; to taste black pepper

Creamy risotto featuring sweet leeks, aromatic garlic, and a kick of spice, finished with parmesan and white wine.

Cuisine: Italian

Cooking time: 38 minutes

Serves: 4

Ingredients

2 medium leek (white and light green parts only)
1 1/2 cups rice (Arborio or short-grain)
4 cloves garlic
1 medium onion
3/4 cup parmesan cheese, grated
1/2 cup white wine (dry)
3 tablespoons butter
2 tablespoons olive oil
1 teaspoon red pepper flakes
5 cups vegetable broth
to taste salt
to taste black pepper

Instructions

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. Slice leeks thinly; finely chop onion and garlic.
3. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add leeks, onion, and garlic. Sauté until soft, 5-6 minutes.
4. Stir in rice and red pepper flakes; cook, stirring, 2 minutes until rice is translucent at edges.
5. Pour in white wine; stir until absorbed, about 2 minutes.
6. Add 1/2 cup hot broth, stirring frequently. When mostly absorbed, add another 1/2 cup. Repeat until rice is creamy and al dente, about 18 minutes.
7. Stir in remaining butter and parmesan. Season with salt and black pepper to taste. Serve hot.

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