I love making risotto. It is really much easier than it sounds like it should be. I actually made the leeks 2 ways: sautéed in the risotto and roasted for on top. Roasted leeks are a great side dish or in this case, topping because they get soft and crispy and are really tasty. I added some cashew Parmesan to top the whole thing off and make it fancy!
Note: I use a pot that has a spout for easy pouring of the hot water into the risotto pan. And, I sautéed the leeks separately so they don’t get completely mushy.
1 cup Arborio rice
1/2 cup white wine
3 cups hot water (approximately)
2 really big leeks
1 cup frozen edamame
Nut-Based Parmesan, for garnish
S and P
Preheat the oven to 400. Chop the onion and sauté in olive oil and a dash of salt in a pan with sides. Bring the water to a boil and then let it simmer.
When the onion is translucent, add the rice to the pan and stir. When it is translucent (a minute or so), add the white wine. Stir. When the wine is absorbed, add some of the water. Stir. Keep an eye on the risotto. Stir and add water when you see the need for it.
Cut the leeks in half and half again. Leave one in tact and cut the others into half moon shapes. Divide up the half moons: one group will sauté and the other will roast.
To roast the leeks, coat the half moons and the strips with olive oil, salt and pepper and place on a baking sheet. Roast for about 20 minutes. Toss around occasionally.
Sauté the leeks in olive oil and salt in a small pan. Right before the risotto is ready, add them in.
Toss the edamame in the remaining water so they cook through. Add them at the end. Stir to combine.
Top the risotto with cashew Parmesan and roasted leeks. Enjoy!