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Leeks Squash Risotto

Serves 4

2 Tbsp olive oil
1 cup leeks, washed, cut in thin rings
1,5 cups squash, grated
2 cups rice, Italian style (e.g. Unico)
2 cups white wine
4 cups vegetable broth
8 Tbsp Parmesan, grated
4 Tbsp whipping cream (optional)
2 Tbsp parsley, finely chopped
Pepper to taste

In a medium saucepan heat olive oil; cook leeks and squash, stirring, for 2-3 minutes. Add rice, cook, stirring for 1 more minute. Add white wine, stirring until liquid is absorbed. Add half of the vegetable broth, stirring until liquid is absorbed, repeating the same with the second half of the vegetable broth. Takes about 15-20 minutes. Rice should be tender, but firm.
Add 4 Tbsp parmesan and the whipping cream. Mix well, add pepper to taste.
Spoon rice on 4 plates, sprinkle with parsley and remaining parmesan.
Serve immediately.
Posted by Goldenwood Lodge on 2 Feb 2012 - 10:48