Risotto

Name: Risotto
Ingredients: 1/4 cup (50 mL) olive oil; 1 onion, finely chopped; 1 leek (white and light green parts only), sliced; 1 cup (250 mL) Arborio rice; 1 bay leaf; 1/2 cup (125 mL) dry white wine (optional); 1 tsp (5 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/4 tsp (1 mL) saffron; 4 cups (1 L) Basic Chicken Stock (approx.); 1 cup (250 mL) finely chopped blanched calcium greens (see Notes); 1/2 cup (125 mL) toasted unblanched almonds; 1 tbsp (15 mL) grated lemon zest; 1/2 cup (125 mL) freshly grated Parmesan cheese (optional, if tolerated)

14 ingredients

7 steps

Ingredients

1/4 cup (50 mL) olive oil
1 onion, finely chopped
1 leek (white and light green parts only), sliced
1 cup (250 mL) Arborio rice
1 bay leaf
1/2 cup (125 mL) dry white wine (optional)
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 tsp (1 mL) saffron
4 cups (1 L) Basic Chicken Stock (approx.)
1 cup (250 mL) finely chopped blanched calcium greens (see Notes)
1/2 cup (125 mL) toasted unblanched almonds
1 tbsp (15 mL) grated lemon zest
1/2 cup (125 mL) freshly grated Parmesan cheese (optional, if tolerated)

Directions

1

In a heavy saucepan, heat oil over medium-high heat.
2

Cook onion and leek, covered, until softened, about 2 minutes.
3

Stir in rice and cook, stirring, for 2 minutes Stir in bay leaf, wine (if using), salt, pepper and saffron Gradually stir in chicken stock, 1/2 cup (125 mL) at a time, stirring until all the stock is absorbed before adding more.
4

Risotto is done when mixture is creamy and rice is just tender but slightly firm in the center.
5

(Total cooking time will be 15 to 20 minutes.)
6

Discard bay leaf and stir in calcium greens, almonds and lemon zest.
7

Spoon into serving bowls and sprinkle with Parmesan cheese, if tolerated.