Leek and Corn Risotto
A simple dish of creamy rice cooked in flavorful broth with leek and cook.
Ingredients
- 2 cups Arborio Rice
- 1 Ibs Leek
- 2 Corn
- 2 oz onion
- 2 cloves garlic
- 8 cups Vegan Broth
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Clean the leeks and slice into thin pieces of about 1/4 inch thick. Also slice the corn kernels off the cobs. Slice the onions and chop the garlic
- Add the cobs from the corn into a pot and pour in the vegan broth. Bring it to a boil on medium heat
- In a big pot set on medium heat, add in the olive oil, the sliced leeks and the salt. Stir leeks constantly while it cooks for about five minutes. The leek should slowly become paler.
- Add in the onions and garlic at this point. Cook for another couple of minutes. Be careful not to let the leek burn or develop color.
- Pour in the arborio rice. Stir for a couple of minutes with the leeks, onions, and garlic. Then add in 3 cups of hot broth. Be careful because the liquid might bubble when you first add it in.
- Stir the rice carefully and constantly. As the rice absorbs the liquid, keep adding in more liquid in a single cup portion. Keep test tasting the rice.
- Once the rice is almost done with about 1 cup of broth left to add, add in the corn and the white pepper. Then add in the broth and stir. Cook until corn is done in about 5 minutes.
- Time to serve risotto. Remember to serve soon after cooking for best results.