Description
A creamy and flavorful risotto made with charred leeks and rich bone broth, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 leeks, trimmed and sliced
- 1 cup arborio rice
- 4 cups bone broth
- 1/2 cup Parmesan cheese, grated
- salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a pan over medium heat. Add leeks and cook until charred and softened.
- Add arborio rice to the pan and stir for 1-2 minutes.
- Gradually add bone broth, one ladle at a time, stirring frequently until absorbed.
- Continue adding broth until rice is creamy and al dente.
- Stir in Parmesan cheese, season with salt and pepper, and cook for another 2 minutes.
- Garnish with fresh parsley before serving.
Notes
- For best results, use homemade bone broth for optimal flavor.
- Can be made vegetarian by using vegetable broth instead of bone broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 15 mg