Ingredients:
- 6 large leeks, cleaned and sliced into 1/2-inch pieces, washed well to remove all grit (this will be about 6-7 cups of sliced leek)
Directions:
- In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
- Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
- Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
- Serve with freshly-grated parmesan and cracked black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.15 Kcal (1734 kJ) | ||
| Calories from fat | 215.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.9g | 37% | |
|---|---|---|---|
| Sodium | 37.6mg | 2% | |
| Potassium | 232.46mg | 5% | |
| Total Carbs | 42.88g | 14% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 1.9mg | 11% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 108.36 Kcal (454 kJ) | ||
| Calories from fat | 56.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 37% | |
|---|---|---|---|
| Sodium | 9.84mg | 2% | |
| Potassium | 60.82mg | 5% | |
| Total Carbs | 11.22g | 14% | |
| Sugars | 1.31g | 20% | |
| Dietary Fiber | 0.77g | 12% | |
| Protein | 1.3g | 10% | |
| Vitamin C | 4.1mg | 26% | |
| Iron | 0.5mg | 11% | |
| Calcium | 21.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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