Vegetarian

Leek and Artichoke Risotto is for Dinner.

Leek and Artichoke Risotto takes 5 minutes to prepare.

Leek and Artichoke Risotto takes 40 minutes to cook.

Leek and Artichoke Risotto makes 4 servings.

The ingredients for Leek and Artichoke Risotto are:

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)

Here is how you make Leek and Artichoke Risotto:

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: 4Number of Servings: 4Recipe submitted by SparkPeople user ELARIVE.

The nutritional information for Leek and Artichoke Risotto is:

• Servings Per Recipe: 4
• 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

Leek and Artichoke Risotto is Italian cuisine.

The dietary needs meet for Leek and Artichoke Risotto is Vegan