Lemon Leek Risotto

Name: Lemon Leek Risotto
Ingredients: 1 Tablespoon Olive Oil; 2 Tablespoons Butter; 2 stalks Leeks With Green Tops Removed. Thinly Sliced; 3 cloves Minced Garlic; 3/4 teaspoons Dried Thyme; 2 cups Arborio Rice; 1- 1/2 cup Dry White Wine; 1 whole Lemon, Juiced And Zested; 5- 1/4 cups Chicken Broth Or Stock; 2 pinches Kosher Salt And Fresh Pepper; 2 cups Cubed Cooked Chicken; 3/4 cups Blend Of Freshly Ground Parmesan And Romano Cheeses; Flat Leaf Parsley (if Desired)

13 ingredients

12 steps

Ingredients

1 Tablespoon Olive Oil
2 Tablespoons Butter
2 stalks Leeks With Green Tops Removed. Thinly Sliced
3 cloves Minced Garlic
3/4 teaspoons Dried Thyme
2 cups Arborio Rice
1- 1/2 cup Dry White Wine
1 whole Lemon, Juiced And Zested
5- 1/4 cups Chicken Broth Or Stock
2 pinches Kosher Salt And Fresh Pepper
2 cups Cubed Cooked Chicken
3/4 cups Blend Of Freshly Ground Parmesan And Romano Cheeses
Flat Leaf Parsley (if Desired)

Directions

1

In a large, deep skillet, heat oil on medium/low and add butter.
2

Add sliced leeks and garlic and saute for 1 minute or until softened.
3

Add the thyme, rice, wine and lemon zest.
4

Simmer 12 minutes until wine is absorbed.
5

Stir in 3 cups broth/stock.
6

Lower heat to a low simmer, uncovered, until broth is absorbed.
7

Continue adding the rest of the stock, 1/4 cup at a time, stirring until broth is absorbed and rice is tender and creamy.
8

Add lemon juice, a few cranks of freshly ground pepper and kosher salt to taste.
9

Add the chicken (or protein of your choice) and parmesan/romano cheese at this time.
10

Fold together gently.
11

Garnish with parsley if desired.
12

Enjoy!