Leek and Artichoke Risotto

Name: Leek and Artichoke Risotto Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tbsp Earth Balance (or Butter); 1 Leek sliced; 1 can Artichoke Hearts drained and quartered; 1 1/2 cups Arborio Rice; 1/2 cup White Wine; 1 quart Vegetable Stock (Low Sodium) room temperature; 1/4 cup Parmesan Cheese (optional); 1/4 cup milk or cream (optional); Salt to taste (optional)

Minutes to Prepare: 5
Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 Tbsp Earth Balance (or Butter)1 Leek, sliced1 can Artichoke Hearts, drained and quartered1 1/2 cups Arborio Rice1/2 cup White Wine1 quart Vegetable Stock (Low Sodium), room temperature1/4 cup Parmesan Cheese (optional)1/4 cup milk or cream (optional)Salt to taste (optional)

Directions

Add butter or margarine to a large pan (stainless steal is best), and melt on medium heat. Add leeks, and saut� for a couple minutes. Add artichoke hearts and arborio rice. Cook, stirring occasionally until rice becomes translucent. Add wine and one ladle of vegetable stock. Cook, stirring until liquid is absorbed. Continue to add vegetable stock one ladle at a time, stirring almost continuously. When done, risotto should be soft, but still firm. (Note that you may need to add additional liquid if risotto is still crunchy when the stock runs out. You can just add some water.) Turn off heat and stir in cheese and salt.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ELARIVE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 376.4
Total Fat: 7.2 g
Cholesterol: 4.8 mg
Sodium: 1,176.6 mg
Total Carbs: 63.5 g
Dietary Fiber: 2.2 g
Protein: 8.0 g

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