Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 32 oz Chicken Broth (I like Bone broth)
5 tbsp salted butter
2 leaks; cut long ways in 1/2 and then thinly slice
3 garlic cloves, finely chopped
1 cup risotto rice of choice
1/2 cup dry white wine
5 oz spinach (one of the small boxes)
1/2 cup grated Parmesan cheese
1/2 tsp nutmeg
1 lemon (zest and juice)
salt and pepper
1 tbsp chopped fresh flat leaf parsley
Cooked chicken (optional) we used 3 chicken thighs, you can also use 2 chicken breasts or no chicken at all.
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Directions: |
Directions:1. In small saucepan heat broth and keep at a simmer over low heat
2. in a large saucepan melt 4 tbsp butter, stir in leeks and stir until tender (5ish minutes) Then add the garlic
3. Add rice and stir -- cook until edges of all grains are translucent. The center will remain white (should take 2-3 minutes)
4. Stir in white wine and simmer until fully absorbed
5. ladle 1/2 cup of warm broth into the rice. Stir until the rice absorbs the liquid-- continue cooking the rice and adding 1/2 cup of broth at a time while continuously slowly stirring. This process takes about 25-30 minutes. The risotto should be creamy and not soupy (you can add a little more broth or water than listed if needed if you aren't at the right texture when broth is gone)
*If using chicken you can simultaneously cook it in a different pan or the oven while risotto is cooking (I used the cast iron and just seasoned with salt and pepper)
6. Add spinach - stir in until wilted
7. Add shredded chicken
8. stir in lemon zest, lemon juice, nutmeg and remaining butter
Add parsley and parmesan to individual dishes when serving |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 min prep. 45 min cook time |
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