Orange-Leek Risotto

Ingredients

• 2 stalks leek
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 120 g arborio rice
• 1 tsp turmeric
• 500 ml vegetable broth
• oranges
• 80 g kumquat
• 1 tbsp sugar
• 1 tbsp oil
• 40 g freshly grated Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Slice the leek into rings. Dice the onion and garlic. Heat butter in a pot. Sauté rice, onions, and garlic until translucent. Stir in leek and turmeric. Gradually add broth and juice of 2 oranges while stirring; cook for 20-25 minutes until rice is tender.

2. 2.

   Slice kumquats. Heat oil. Briefly sauté kumquat slices. Sprinkle sugar over them and allow to caramelize slightly, then pour remaining orange juice and let kumquats simmer uncovered for 3-5 minutes.

3. 3.

   Fold in parmesan. Season with salt and pepper. Plate the risotto with kumquat slices on top.