Risotto with Leek

Ingredients

• 80 g Butter
• 125 ml dry white wine
• 750 ml vegetable broth
• 250 g Arborio rice
• 50 g Parmesan (freshly grated)
• 2 leeks
• Salt
• pepper (ground)
• 1 small sage leaf (for garnish)

Instructions

1. 1.

   Wash, trim the leeks; slice the white part into rings and chop the green. Sauté in 30 g butter briefly. Add the rice and stir until translucent. Deglaze with wine, reduce it, then add enough broth to just cover the rice and let simmer gently, stirring occasionally. Continue cooking, adding the remaining broth a ladle at a time, for about 15-20 minutes. The risotto should be creamy yet the rice still slightly firm. Stir in the remaining butter and parmesan, season with salt and pepper.

2. 2.

   Serve garnished with sage.