Herb Risotto

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Herb Risotto
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
408
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories408 kcal(19 %)
Protein11.3 g(12 %)
Fat18.8 g(16 %)
Carbohydrates42 g(28 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1
large leek
1
1
1
raw Lemon
2 tablespoons
200 grams
150 milliliters
2 bunches
mixed Fresh herbs (Thyme, oregano, tarragon, basil, parsley)
2 tablespoons
80 grams
grated Parmesan

Preparation steps

1.

Rinse leeks, halve lengthwise and cut into fine strips. Peel and finely chop shallot and garlic. Rinse the lemon with warm water and pat dry. Finely grate the peel and squeeze out the juice.

2.

Heat oil in a pot and sautée the leek, shallot and garlic. Add rice and cook briefly. Pour in the wine and season with lemon juice and lemon zest. Cook the rice over low heat, stirring occasionally, for 40 minutes, gradually pouring in broth throughout.

3.

Season risotto with salt and pepper. Shortly before the end of the cooking time, rinse the herbs, shake dry and finely chop. Mix, alongwith the butter and parmesan, into the risotto. Serve immediately.