Leek risotto is a creamy and fragrant dish, perfect for a special dinner or to win over the most discerning palates. This risotto is distinguished by the delicate aroma of leeks and the fresh touch of grated lemon zest. It is a versatile and tasty first course that pairs well with a variety of ingredients. Its delicate and refined flavor makes it a classic of Italian cuisine.
In a large non-stick pan, heat the oil over low heat
Add the sliced leek and sugar and heat until it softens
Add the sun-dried tomatoes, cinnamon, salt, pepper, and rice
Cook for a few minutes, stirring often
Pour in the lemon zest, broth, and parsley
Cook and stir for about 15 minutes
Remove from heat and keep covered for about 20 minutes to allow the rice to absorb all the liquid
Now it is ready to be served
Pan
Pot
Ladle
Italia
| Energy (kcal) | 46.57 |
| Carbohydrates (g) | 8.94 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.96 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.07 |
