This lovely risotto will warm your belly up with the touch of fresh citrus zest and juice. You can change up the citrus if you would like and add lemon or orange.
Course
Main Dish or Side
Cuisine
California Greek
Keyword
avocado, lime, risotto
Servings6
AuthorMary Papoulias-Platis
Ingredients
1/2stick butter
1 1/2cupsleeks, chopped
1 3/4cuparborio rice
2cupschicken or vegetable stock
2 1/2cupswhite wine
1teaspoonsalt
1/2teaspoonpepper
3/4cupGreek Myzithra cheese or Parmesan
2avocados, peeled and diced into 1-inch pieces
Juice and grated rind of one lime
Drizzle of lime or regular extra virgin olive oil
Instructions
Heat the butter in a heavy soup pot.
Add the leeks and rice and saute on low heat for 10 minutes. Stirring constantly.
Add the stock, wine, salt and pepper. Bring to a boil, reduce to a simmer.
Cover and cook for 20 minutes. Stirring often to prevent sticking.
Add the cheese of your choice, and stir well to mix.
Remove from the heat and gently stir in the avocado, zest, and juice.
Drizzle with lime olive oil or plain extra-virgin olive oil. Serve warm!