Simple Leek Risotto

Name: Simple Leek Risotto
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 Diced Onion; 1 1/2 soup spoon of Butter; 3 chopped Garlic Cloves; 1 cup Arborio Rice; 1/2 cup White Wine; 1 Veggie Stock Pot; 2 cups Hot Water; 1 cup Sliced Leek; 1/2 cup Mild Cheddar; 150 ml Single Cream

Eduardo Carrara de Araujo @educarrara

Bristol, UK

A simple risotto adapted after some trial replacing palmito with leek and creme de leite by simple cream.

Eduardo Carrara de Araujo @educarrara

Bristol, UK

A simple risotto adapted after some trial replacing palmito with leek and creme de leite by simple cream.

Saved

Ingredients

4 servings

1/2Diced Onion
1 1/2soup spoon of Butter
3chopped Garlic Cloves
1 cupArborio Rice
1/2 cupWhite Wine
1Veggie Stock Pot
2 cupsHot Water
1 cupSliced Leek
1/2 cupMild Cheddar
150 mlSingle Cream

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Steps

1

Dice, chop and slice the onion, garlic and leek.
2

On low temperature heat some olive oil and melt the butter then add the garlic and onion.
3

Add the rice and stir for a few seconds, then add the white wine and stir until it evaporates.
4

In a separate pan mix the veggie stock pot with the water, then add half of this mixture to the risotto and mix it well. Let it cook on middle to high temperature for 5 minutes.
5

Add the rest of the water with stock pot and also the sliced leek. Let it cook on medium temperature until it reduces. Mix it from time to time.
6

Lower the temperature and then add the remaining butter, the single cream and the mild cheese, always mixing until everything is homogeneous.
7

Enjoy!