Leek Risotto with Lemon Crumb
Risotto is often thought of as a heavy, autumnal/wintery dish and whilst that's wonderful when you need something hearty in the colder months, it can actually be brought to life and lightened up completely by adding summery ingredients to create a dish you're bound to love...
This vibrant risotto is full of fresh flavours, such as zesty lemon, sweet leeks and crisp white wine, that will dazzle your tastebuds and wow your guests at any dinner party. I tend to serve this as a starter in small portions but it's equally good just spooned straight from the pan in front of the TV!
Leek Risotto with Lemon Crumb
Serves 4-6
4 tbsp olive oil
150g leeks
3 garlic cloves
1 onion
Handful fresh parsley
60g fresh breadcrumbs
Zest and juice 1 lemon
1.6 litres chicken stock, warmed
400g risotto rice (e.g. arborio)
250ml white wine
parmesan, to taste
Warm half the oil in a large frying pan. Chop the leeks, garlic and onion. Add them to the pan, season and fry gently for 5-7 minutes, stirring now and then, until softened.
Chop the parsley, then mix with the breadcrumbs, zest and some seasoning in a bowl. Heat the rest of the oil and fry the crumb mix for 2 minutes, stirring, or until golden. Tip onto kitchen paper.
Add the rice to the frying pan with the leeks, stir for 1 minute, then add the wine and cook for 2-3 minutes until reduced. Slowly add the hot stock a ladleful at a time, stirring between each addition and only adding more when the liquid has been incorporated. This takes about 20 minutes.
Taste the rice to check it’s cooked with a little bite, then season with grated parmesan, salt and pepper. Spoon into warm bowls, top with the crumbs, squeeze over lemon juice and serve.
This vibrant risotto is full of fresh flavours, such as zesty lemon, sweet leeks and crisp white wine, that will dazzle your tastebuds and wow your guests at any dinner party. I tend to serve this as a starter in small portions but it's equally good just spooned straight from the pan in front of the TV!
Leek Risotto with Lemon Crumb
Serves 4-64 tbsp olive oil
150g leeks
3 garlic cloves
1 onion
Handful fresh parsley
60g fresh breadcrumbs
Zest and juice 1 lemon
1.6 litres chicken stock, warmed
400g risotto rice (e.g. arborio)
250ml white wine
parmesan, to taste
Warm half the oil in a large frying pan. Chop the leeks, garlic and onion. Add them to the pan, season and fry gently for 5-7 minutes, stirring now and then, until softened.
Chop the parsley, then mix with the breadcrumbs, zest and some seasoning in a bowl. Heat the rest of the oil and fry the crumb mix for 2 minutes, stirring, or until golden. Tip onto kitchen paper.
Add the rice to the frying pan with the leeks, stir for 1 minute, then add the wine and cook for 2-3 minutes until reduced. Slowly add the hot stock a ladleful at a time, stirring between each addition and only adding more when the liquid has been incorporated. This takes about 20 minutes.
Taste the rice to check it’s cooked with a little bite, then season with grated parmesan, salt and pepper. Spoon into warm bowls, top with the crumbs, squeeze over lemon juice and serve.
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