Risotto with Leek
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g leek
- 2 onions)
- 1 clove garlic
- 250 g risotto rice (e.. Arborio)
- 150 ml white wine, dry
- 400 ml vegetable stock
- 150 g crème fraîche
- 150 g cheese, rated, flavored (Gruyere, Appenzeller etc.)
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut an onion into fine rings and fry until crispy brown. Put aside.
- Clean the leek and cut into fine rings, sauté briefly in 1 tablespoon of olive oil.
- Finely chop the second onion and garlic, sauté in the remaining olive oil. Add rice and sauté briefly. Now pour in the vegetable stock and wine. Cook the rice in a covered saucepan over medium heat, stirring occasionally. Add the leek about 10 minutes before the end of the cooking time and stir vigorously. Possibly add a little more vegetable stock, the liquid should be boiled. Just before serving, stir in the crème fraîche and grated cheese. Garnish with the crispy fried onion rings and serve immediately.
- Tip: If you like, you can add fresh pepper from the grinder.
- Side dishes: lettuce or tomato salad with classic vinegar / oil dressing.
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