Leek risotto with lemon crumbs recipe
This leek risotto with lemon crumbs is a budget-friendly celebration of spring. Try it for a casual dinner with friends – or on Mother's Day.
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Cooking tools:
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Paper towel
- Serving bowl
Ingredients
- 4 tbsp olive oil
- 150g leeks
- 2 garlic cloves
- 1 onion
- Handful fresh parsley
- 60g fresh breadcrumbs
- Zest and juice 1 lemon
- 1.6 litres vegetable stock
- 400g risotto rice (eg arborio)
- 150ml white wine
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