Leek Risotto with Toasted Pumpkin Seeds
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and leftovers are fair.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (sliced) |
| 1/2 cup Pumpkin seeds |
| 1 medium (about l2 ounces) Leeks (thinly sliced crosswise) |
| 1/4 cup Arborio rice |
| 3 1/2 cup Water |
| 1/2 cup White wine |
| 1/8 tsp., ground Dried tarragon |
| 2 ounce Semisoft goat cheese |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
Instructions
Add the sliced garlic and pumpkin seeds and cook, stirring frequently, until the garlic begins to soften.
Reduce the heat if the garlic is cooking too fast. If it turns brown, the garlic will be bitter.
Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.
Add the water, white wine, and tarragon, and reduce the heat to medium-low so that the dish is simmering.
Cook for about 15 minutes until the rice is just tender.
Stir frequently and add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.
Add the goat cheese, salt, and pepper.
Stir gently so that the goat cheese melts.
Add the parmesan and stir gently.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Risotto dishes are so quick and simple but there’s endless variations. I have been cooking this one for years when I am just not ready to make something new or am in a rush. I was reminded by Morgan (my wife) that I should make it available so here it is. Quick, easy, elegant but so warm and comforting.