2010 Healthy Recipes, Week #12

In my ongoing Weekly Healthy Recipe installments, here is the latest. "Risotto For Two!" Fresh risotto always hits the spot. I whipped this up the other night after work and our gym workouts. This made enough for four servings. I also made some prosciutto crisps to garnish the top, be we ate those in advance! :) They never made it to the photo shoot...



Dan's Leek & Pea Risotto

1 T olive oil
2 leeks, finely diced
1 sweet onion, finely diced
3 garlic cloves, finely diced
1 C alborio rice
1 C dry white wine
4 C chicken stock, warmed
1 C petite peas
½ C grated parmesan cheese
Salt & pepper to taste
3T chopped fresh basil

Heat olive oil in large saucepan over medium high heat. Sauté leeks and onions until translucent and they start to caramelize. Add rice and garlic and sauté for three minutes. Reduce heat to medium low. Add wine and cook until liquid is evaporated. Add warmed stock ½ cup at a time ensuring liquid absorbs before each addition. You may not need to add all the stock. About 20-25 minutes for this step.

Add peas, cheese, salt and pepper to taste. Garnish with nuts and fresh herbs.