Leek risotto
Instructions
In a large Nonstick Skillet, heat oil on low heat.
Add the leek into rings and sugar, and heat until it softens.
Combine the tomatoes, cinnamon, salt and pepper and rice.
Cook for a few minutes, stirring often.
Pour the lemon zest, broth and parsley.
Cook and stir for about 15 minutes.
Remove from heat and keep covered for about 20 minutes to absorb all the liquid from the rice.
It is now ready to be served.
Ingredients and dosing for 4 persons
- 4 leeks trimmed
- 1/2 tablespoon of sugar
- 1 tablespoon of sundried tomatoes in olive oil
- 1 pinch of cinnamon
- Salt
- Pepper
- 500 g of arborio rice
- 1 tablespoon of grated lemon rind
- 50 cl of broth
- 200 g of finely chopped parsley