Ingredients
The following ingredients have 4 Servings
- 1/4 cup olive oil
- 3/4 cup yellow onion (diced)
- 2 medium leeks (~1 cup, white and green parts cleaned well* and diced)
- 1 1/2 cups carrots (diced)
- 4 garlic cloves (minced)
- Dash of red pepper flakes
- 1/2 teaspoon dried thyme (or 1 tsp fresh)
- 2 teaspoons kosher salt (divided)
- 2 cups arborio rice
- 1/2 cup white wine (I prefer dry)
- 4 cups vegetable broth
- 1/2 cup freshly shredded parmesan cheese*
- 3 Tablespoon butter
- Optional: squeeze lemon
- Parsley (for garnish)
- 1 leek
- 1/2 Tablespoon olive oil
- 1 Tablespoon flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Instruction
- In a dutch oven or stock pot, heat olive oil over medium heat. Add diced onion, leek, and carrots; saute for 3-4 minutes. Add garlic, and continue cooking for 1-2 minutes. You'll want the carrots to be par-cooked, as they'll continue cooking with the risotto. Stir in red pepper flakes and thyme. Add pinches of salt throughout the cooking process to layer flavor!
- Stir in arborio rice to coat with veggies and let toast for about 1 minute. Slowly add wine and stir to combine. Let the wine absorb.
- Add vegetable stock in 1/2 cup increments, stirring between each addition and letting it fully absorb into the rice. Begin testing the rice for doneness after adding approximately 3 cups of stock in total. Continue adding broth and stirring until absorbed until rice reaches the desired level of "al dente" (a bit of chew, but you don't want it hard or crunchy!). I usually end up adding all 4 cups of broth.
- Remove risotto from heat and stir in parmesan cheese and butter until combined. Add additional salt and pepper to taste. Stir in a squeeze of lemon for a bit of brightness and garnish with parsley and/or additional parmesan cheese. Oh, and crispy leeks if you know what's good for you! ;)
