Leek Risotto with Parmesan Crisps

Comforting risotto featuring sautéed leeks and tarragon, finished with creamy arborio rice and topped with homemade crispy parmesan discs.

Dinner Comfort Food Italian Risotto Chicken Stock

Estimated Nutrition

Calories

697.7

kcal / serving

1395.4 kcal total

Carbs

91.1g

per serving

182.2 g total

Fat

16.4g

per serving

32.8 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

thick slice

tablespoon

Parmesan Cheese

heaped, finely grated

GrainsCereals

200

Arborio Rice

about two handfuls

Liquids

175

Dry White Wine

one wineglass full

Chicken Stock

hot, preferably homemade

NutsSeeds

stalk

Tarragon

leaves only

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

piece

Leek

medium, sliced

Method

Cook the sliced leeks, butter, and tarragon in a large shallow pan over gentle heat for 15 minutes.

Stir in the rice until coated in butter and add the white wine.

Simmer until the wine has evaporated.

Add the hot stock gradually, a ladleful at a time, stirring frequently until absorbed.

Continue cooking for 20 minutes until rice is creamy but firm, then season with salt and pepper.

Place spoonfuls of grated parmesan into a non-stick pan over low heat and flatten into rounds.

Flip the crisps once the bottom is golden and cook for another minute.

Serve the risotto in bowls topped with the parmesan crisps.