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.
- 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 | 27% |
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 | 38% |
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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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