Leeks Lemon Risotto


Can you believe how fast Christmas is approaching?! Well, I certainly cannot. Yesterday we decorated the apartment and agreed on a date for a day of christmas bakery, but still it feels kind of wrong… Anyway, I am trying to fet myself there, and browsing for Christmas cookie recipes most certainly helps 😉 If you have a favorite kind of christmas cookies, you simply wouldn’t miss, and you happen to have the recipe – let me know and write a comment, I love the inspiration! 🙂

Today’s recipe is a dish that is simple to make and still leaves you with the impression of having eaten something fancy… My guess is that it’s the lemon that makes the difference. I had this recipe in my mind for quite some time, so when a friend was coming over the other day, we made this as dinner and were amazed by the taste. The pot was empty in a blink of an eye… 😉 Unfortunately, I couldn’t take a picture that evening, so I prepared it again, loved it still, and voilà here you go!

Ingredients (serves 2):

1 stalk of leeks
1 clove of garlic
100 g risotto rice
500 ml vegetable broth
zest of 1 organic lemon
1 tsp lemon juice
1 dash white wine
50 g parmesan
1 tsp butter
Salt, pepper

Remove the outer layer of the leeks and the ends using a knife. Cut the entire stalk in slices of 5-8 mm, you are welcome to cut them in different sizes. Wash the pieces in a colander. Take some of the darker green bits away (maybe 3 tbsp). Heat up some olive oil in a pot and start frying the remaining leeks until they are translucent. Press in the garlic and add the rice. Braise everything until the rice is translucent. In the meantime bring the vegetable broth to the boil. Once the rice is translucent add some of the broth to the rice, close the lid of the pot and let it simmer on medium heat until the rice has incorporated all the broth. Add a bit more broth, close the lid and continue until you used all broth. In the meantime, grate the parmesan and the zest of the lemon.

Heat up some olive oil in a small saucepan and fry the dark green leeks bits for about 2-3 minutes. Take off the heat. When all the broth is absorbed by the rice, reduce the heat, add lemon zest, lemon juice, the dark leeks bits, and a dash of white wine. Stir everything in thoroughly. Add 2/3 of the parmesan and stir it in. Finally, add the butter and stir it under until it is completely melted. Season with salt and pepper and serve with fresh salad.


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