Leek Risotto

Ingredients:

• 3 leeks (white and light green parts only)
• 1 1/2 cups Arborio rice
• 5 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. Trim the tops and roots off the leeks and discard. Slice the leeks in half lengthwise and then slice into thin half-moons.
2. In a large pot, heat the olive oil and butter over medium heat. Add the leeks and sauté until translucent and tender, about 10 minutes.
3. Add the Arborio rice and stir to coat with the leeks and oil. Cook for 2-3 minutes until the rice just starts to turn golden.
4. Add 1 cup of chicken or vegetable broth and stir continuously until the broth is mostly absorbed. Then, gradually add the remaining broth, 1 cup at a time, stirring continuously and waiting for each addition to be absorbed before adding the next.
5. Continue cooking and stirring the risotto until the rice is tender but still slightly firm in the center, about 20-25 minutes.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot with additional Parmesan cheese and chopped fresh parsley for garnish.

Verdict:

This leek risotto recipe is a perfect creamy and comforting dish that can satisfy the cravings any day. The leeks add a mild sweetness and the Parmesan cheese adds saltiness to the dish, creating a perfect balance of flavors.

Serving suggestions:

This dish is a perfect main course for vegetarians or as a side dish for roasted meats. It is also delicious with a side of simple green salad drizzled with a balsamic vinaigrette.