Leek & parmesan risotto
Savor the rich, comforting flavors of our Leek & Parmesan Risotto. Made with tender leeks sautéed in olive oil, creamy chicken gravy, and perfectly cooked white rice, this dish is a delightful blend of simplicity and elegance. Perfect for any occasion, it's a meal that brings gourmet dining to your home.
- 23 May 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 4 Ingredients
Leek & Parmesan Risotto is a creamy and comforting dish that combines the delicate flavors of leek and the richness of Parmesan cheese. Perfect for a cozy night in or as a delightful side dish, this recipe is sure to impress with its simplicity and delicious taste.
Ingredients:
Instructions:
- Make sure the chicken gravy is hot and kept at a simmer. You can warm it in a saucepan over low heat.
- Wash the leek thoroughly to remove any dirt, then slice the white and light green parts thinly.
- In a large, deep skillet or heavy-bottomed pot, heat the olive oil over medium heat.
- Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes, or until the leeks are soft and translucent but not browned.
- Add the white rice to the skillet with the softened leeks. Stir well to coat the rice with the oil and leeks. Cook, stirring often, for about 2 minutes. This helps the rice start to absorb the flavors and also aids in even cooking.
- Add one ladle (about 1/2 cup) of the hot chicken gravy to the rice mixture. Stir constantly until most of the liquid is absorbed. The key to a great risotto is to add the liquid gradually and keep stirring.
- Continue to add the chicken gravy, one ladle at a time, stirring frequently. Allow each addition of liquid to be mostly absorbed before adding the next. This process will take about 18-20 minutes. The rice should be tender and creamy but still have a slight bite (al dente).
- Once the rice has reached the desired consistency, taste and adjust the seasoning with salt and pepper as needed.
- If using, stir in the grated Parmesan cheese just before serving for extra flavor and creaminess.
- Serve the risotto immediately, garnishing with a bit more grated Parmesan cheese and a sprinkle of freshly ground black pepper if desired.
Tips:
- Use Warm Broth: Keep the chicken gravy warm as you add it to the rice. This helps maintain an even cooking temperature and ensures a creamy texture.
- Stir Consistently: Frequently stir the risotto to release the starch from the rice, which gives the dish its creamy texture.
- Don’t Rush: Take your time adding the broth gradually. This allows each addition to be absorbed fully, resulting in a perfectly creamy risotto.
- Cheese at the End: Add the Parmesan cheese at the end to maintain its flavor and avoid burning it during the cooking process.
And there you have it, a delectable Leek & Parmesan Risotto that is sure to satisfy your taste buds. Enjoy this hearty dish on its own or as a complement to your favorite main courses. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 540kcal | 22% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 2.50g | 7% |
| Sugar 2.49g | 2% |
| Fat | |
| Fat 10g | 11% |
| Saturated 1.98g | 7% |
| Cholesterol 10mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 18mg | 3% |
| Vitamin B1 0.74mg | 61% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 300ug | 75% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 6mg | 55% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 300mg | 9% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 790mg | 53% |
| Zinc, Zn 1.47mg | 13% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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