Creamy risotto with leeks, parmesan, garlic and lemon zest crumble

Ingredients

  • 300 g of rice in risotto
  • 3 leek whites
  • 2 shallots
  • 1 drizzle of olive oil
  • 90 cl of vegetable broth
  • 10 cl of white wine
  • 80 g grated parmesan
  • 10 cl of liquid cream

For the crumble

  • 50 g flour
  • 50 g butter
  • 1 garlic clove peeled and in a hurry
  • 50 g grated parmesan
  • The zest of 1 organic lemon

Preparation

  1. Preheat the oven to 200 ° C (Th. 6-7).

  2. Prepare the crumble: in a bowl, mix the flour, butter, garlic and parmesan with your fingertips. Then add the finely grated lemon zest. You get a sandy paste. Put it on a baking sheet covered with parchment paper and bake for 15 min.

  3. Wash the leeks carefully and cut them into thin rings. Peel and finely chop the shallots

  4. In a frying pan, brown the leeks and shallots with olive oil for 3 min. Add the rice and, without ceasing to mix, wait until it becomes translucent. Deglaze with the white wine, mix and, when there is no more liquid, pour the ladle broth after ladle, leaving the rice to absorb it after each addition.

  5. Once your risotto is cooked, after about 25 min, incorporate the parmesan and the cream. Salt, pepper and enjoy dotted with crumble.

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