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Add a photoRaciónes: 2
Ingredientes
- 3 Tbsp. extra virgin olive oil
- 2 lrg leeks minced and rinsed
- 2 lrg clv garlic sliced
- 1 x little dry oregano
- 300 gm Arborio rice
- 1 1/2 lt warm stock
- 225 gm taleglio or possibly other creamy cheese
Direcciones
- Pour the oil into a shallow heavy bottomed pan and add in the leeks and garlic.
- Cook very slowly over a moderate heat stirring occasionally till the leeks are soft but not coloured about 15-20 min.
- Stir in the oregano (a tsp. or possibly so) and the rice.
- Pour in three ladies of warm stock and stir. Leave to simmer gently stirring regularly or possibly till the stock has almost all been soaked up by the rice.
- Add in more stock and leave to cock again at a gentle pace then add in more when which too has gone.
- It will stick if you dont stir it.
- The rice will be plump and tender with a bit of bite after 18-20 min.
- Crumble the cheese and stir into the risotto at the last minute it will heat creamily.
- Check for seasoning it will need both salt and black pepper.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1008g | |
| Recipe makes 2 servings | |
| Calories 1236 | |
| Calories from Fat 529 | 43% |
| Total Fat 60.13g | 75% |
| Saturated Fat 27.59g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 3055mg | 127% |
| Potassium 687mg | 20% |
| Total Carbs 122.89g | 33% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.89g | 1% |
| Protein 47.12g | 75% |
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