Pecorino Romano Risotto
A creamy and delicious healthy side dish!
Equipment
- Medium Sauce Pan
- Large Sauce Pan
Ingredients
- 1 cup Arborio rice
- 4 cups Chicken broth, reduced sodium
- ½ cup White wine dry
- 1 cup Leeks chopped
- ¾ cup Pecorino Romano cheese grated
- 2 tablespoon Butter divided
- ¼ teaspoon Black pepper
Instructions
- Chop the leek and grate the cheese. Set aside.
- Warm the chicken broth in a medium saucepan.
- In a large saucepan melt 1 tablespoon butter over medium low heat.
- Add the leeks and cook for 5 minutes, or until tender. Stir frequently.
- Add the rice and toast for 3-4 minutes, stirring frequently.
- Add the wine and stir frequently, until the liquid has absorbed.
- Add a ladle of broth to the rice and stir frequently until the liquid has been absorbed. Repeat this process by adding 1 ladle of broth at a time. Once the broth has all been added, you will end up with a creamy rice mixture. This process takes about 15 minutes.
- Stir in the cheese, 1 tablespoon butter, and black pepper. Serve warm, and enjoy!
Notes
- When chopping the leeks, use the light green/white stalk (cut off the dark green pieces and the very bottom). Cut in half lengthwise and then into slices crosswise. Rinse well under water.
- Purchase a small block of pecorino Romano cheese and grate it yourself. This will result in a smoother product, as pre-grated cheese has fillers which do not melt as well and may clump.
- You may use any dry white wine. I used Pinot Grigio.
- The cooking process will require constant attention. The rice will need to be stirred frequently to prevent the rice from sticking to the bottom of the pan.
- I like to garnish this dish with a little fresh thyme.
Nutrition
Serving: 6.Calories: 253kcalCarbohydrates: 31gProtein: 10gFat: 8gSaturated Fat: 5gCholesterol: 18mgSodium: 218mgPotassium: 212mgFiber: 1gSugar: 1gVitamin A: 358IUVitamin C: 2mgCalcium: 150mgIron: 2mg