Recipe

Risotto Recipe

	Anchovyboudrainandchandralikmie / All my dishes 1 year, 1 month ago Savory and creamy risotto goes well with fish, chicken, lamb or pork. Prep:10m Cook:90m Servings:6	Anchovyboud
	risotto

Does this look good? Yeah! / Nope

Recent Gawkers

jdalt

nuitblan

purseful

star1908

auntiemm

Ingredients

6 1/2 cups (about) vegetable broth

3 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 medium leek (white part only), sliced crosswise into thin rings

1 garlic clove, minced

2 cups arborio rice

1/2 cup dry white wine

1 cup 1-inch pieces thin zucchini

1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)

1/4 cup chopped fresh Italian parsley

3/4 cup freshly grated Parmesan or Pecorino cheese, plus additional for serving

Directions

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in zucchini, and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

Not quite what you're looking for? See more Pasta And Rice / Rice

Or see more just like this