Risotto w/ Leeks and Sun-Dried Tomatoes.

Mmm risotto. I’ve posted a lot of recipes for risotto. And, I’m telling you right now…I can’t stop, won’t stop! Haha, hope you enjoy this recipe for this comforting risotto.

Risotto w/ Leeks and Sun-Dried Tomatoes

Ingredients:

4 c No-Chicken Broth (Imagine Brand, Better than Bouillon, Edward & Sons)

2 tbsp extra virgin olive oil

2 leeks, white part only, cleaned and sliced cross-wise

1 yellow bell pepper, diced

1 ½ c Arborio rice

½ c dry white wine, at room temp.

½ c sun-dried tomatoes, julienned

1 tbsp Earth Balance

salt & freshly cracked black pepper to taste

Method:

Keep your broth warm and nearby for ladling into the risotto.

In a large, heavy bottomed pot or large saucepan, heat oil over medium heat. Cook leeks and bell pepper until softened. Use a slotted spoon and transfer the veggies to a bowl and keep warm.

Add the rice to the same pan and stir until each grain has some oil. If you need to add a bit more, go on ahead. Toast rice for a few minutes and add the wine. Stir until completely absorbed.

Add the broth, one cup or ladleful at a time, stirring frequently after adding. Make sure the liquid is totally absorbed before adding the next bit of broth. Never let your rice become dry.

After about 20 min, your rice should be tender and creamy. Add the leek mixture and sun-dried tomatoes. Heat through and remove from heat. Stir in the Earth Balance and season with salt and pepper to taste.

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