For this recipe all our ingredients come from @organy! They have the best local products.
Ingredients for 3 servings:
- 1 leek
- 2 shallots
- 1 garlic clove
- 250 gr risotto rice
- 1,3 l of vegetable broth
- 15 gr butter
- Parmesan cheese to taste
- Juice of 1 lemon
- Lemon zest
- Salt and pepper to taste
- Olive oil
Preparations:
- In a sauce pan, bring the broth to a boil and then reduce the heat to low to keep it hot.
- In the meantime, cut the shallots, the leek and crush the garlic.
- In a pan, cook the shallots first with some olive oil for 2 minutes then add the garlic. After a few minutes add the leek and cook for another 5 minutes until soft and golden. Season with salt and pepper.
- Add the rice and cook until the rice becomes translucide.
- Then add in a bit of the hot vegetable broth, reduce heat to medium low and stir from time to time. Once the water is almost absorbed add again a bit of the vegetable broth, stir and repeat this step until your risotto is completely cooked and creamy.
- Once the risotto is ready turn off the heat, add the butter, the cheese, the lemon juice and the lemon zest and mix well.
- Serve yourself and add more of everything if needed!
Enjoy !
