Leek Risotto Recipe

Ingredients to make Leek Risotto:

• 300 grams of Arborio rice
• 1 bunch of Asparagus
• 1 unit of white onion
• 200 grams of Onion leek
• 400 grams of shrimp
• 1 glass of white wine
• 60 grams of Butter
• 50 grams of milk cream
• 80 grams of Parmesan cheese
• 1 pinch of salt
• 1 pinch of black pepper
• 700 milliliters of Vegetable broth

How to make leek risotto:

1. The first step to make our leek risotto recipe is to prepare the ingredients.
2. Take a deep pot over medium heat and add a little butter, add the rice and let it sauté for a couple of minutes.
3. Add the vegetable broth to the pot where we have the rice and cook over high heat while stirring so that our risotto does not stick. Once the broth dries, remove from heat.
4. Bring a frying pan to medium heat and add a little butter, the white onion in squares and the leek onion in medium pieces.
5. Once you sauté the onions, add the asparagus in medium pieces previously cooked.
6. Add salt, pepper and garlic paste to taste.
7. To one side of the pan, add the peeled shrimp and let them sauté. Remember that shellfish should not be overcooked, so you must take this into account so that it is the last thing you add.
8. Pour the white wine into the pan and let the flavors of our recipe concentrate
9. Add the leek onion and sautéed shrimp to our risotto, let it cook over low heat for 5 more minutes.
10. Add milk cream and butter. Mix well until the ingredients of our recipe are integrated.
11. Serve the leek risotto adding a little Parmesan cheese on top. Do not hesitate to accompany it with a grilled chicken breast or salmon.