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Creamy Leek Risotto | With Toasted Walnuts
(0)
40 min
Under an hour
Gurkerl Küche
Herrlich sämiges italienisches Risotto mit zart geschmortem Lauch, feinem Weißwein, cremigem Parmesan und knackig gerösteten Walnüssen. Ein aromatischer Seelenschmeichler für Genießer!
Ingredients
Preparation method
Preparation & Toasting
Wash the leek thoroughly, cut in half lengthwise, and slice into fine half-rings. Peel and finely dice the onions and garlic. Heat the vegetable broth in a small saucepan and keep warm over low heat.
Roughly chop the walnuts and toast them in a pan without fat over medium heat for approx. 3 minutes until fragrant (or roast on a baking sheet at 160 °C convection in the oven). Remove and set aside.
Preparing the Risotto
Heat 1 tbsp olive oil and 15 g butter in a wide pot. Add the diced onion and garlic as well as the sliced leek, and sauté gently over medium heat for approx. 5 minutes until the leek becomes nice and soft. Pluck fresh thyme leaves from the sprigs and stir in.
Chef's tip
For even more flavour, you can cut part of the green leek tops into very fine strips and briefly fry them in a little hot olive oil until crispy as an additional topping.
Risotto secret: Always use hot broth so that the cooking process is not interrupted when adding more liquid.
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