Leek Risotto
Recipe first for 4 people based on Leeks with tomato - cooking method pan.
Preparation:
Preparation: In a large non-stick pan, heat the oil over low heat. Add the leek slices and the sugar, and heat until softened. Combine the cherry tomatoes, cinnamon, salt and pepper, and rice. Cook for a few minutes, stirring frequently. Pour in the lemon zest, broth and parsley. Cook and stir for about 15 minutes. Remove from heat, keep covered for about 20 minutes, to allow all the liquid to be absorbed by the rice. It is now ready to be served.
Ingredients:
Ingredients: 4 Peeled Leeks - 1/2 Tablespoon Sugar - 1 Tablespoon Dried Tomatoes in Oil - 1 Pinch Cinnamon - Salt - Pepper - 500 G Arborio Rice - 1 Tablespoon Grated Lemon Zest - 50 Cl Broth - 200 G Finely Chopped Parsley
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