Leek and Fennel Risotto

Ingredients

  • ½ cup (125 mL) grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 tbsp (25 mL) butter
  • ¼ tsp (1 mL) freshly ground black pepper
  • 1 tsp (5 mL) salt (or more, to taste)
  • 8 cups (2 L) vegetable (or chicken) stock, hot
  • 2 cups (500 mL) short-grain Italian rice (arborio or carnaroli)
  • 1 large bulb fennel, trimmed and diced
  • + 1 more ingredients
    • 1 lb (500 g) leeks (2 leeks), white and light-green part only, well washed and sliced

1. Heat olive oil in a large, wide saucepan or medium-sized Dutch oven. Add leeks and fennel, and cook gently for 10 to 12 minutes, until tender and wilted. (This can be done ahead of time.) 2. Add rice and stir well. Cook a few minutes, until rice is well incorporated. 3. Add about 1 cup (250 ...

View full recipe at SpringPad

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