Risotto

Name: Risotto
Ingredients: 4 12 cups vegetable broth; 1 tablespoon olive oil; 2 cups leeks (sliced 1/2 inch thick); 1 12 cups uncooked arborio rice; 13 cup dry white wine; 6 cups torn spinach or 6 cups arugula; 12 cup half-and-half; 14 cup grated fresh parmesan cheese; 14 teaspoon sea salt; 14 teaspoon ground black pepper

10 ingredients

8 steps

Ingredients

4 12 cups vegetable broth
1 tablespoon olive oil
2 cups leeks (sliced 1/2 inch thick)
1 12 cups uncooked arborio rice
13 cup dry white wine
6 cups torn spinach or 6 cups arugula
12 cup half-and-half
14 cup grated fresh parmesan cheese
14 teaspoon sea salt
14 teaspoon ground black pepper

Directions

1

Bring broth to a simmer (do not boil)-- keep warm.
2

Heat 1 tablespoon oil in a large saucepan over medium heat.
3

Add leeks and saute for 3 minutes or until tender.
4

Add rice: cook 1 1/2 minutes stirring constantly.
5

Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
6

Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
7

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
8

Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.