Yum! Who would think you could make a decent risotto without butter and with an extremely limited amount of cheese? (Answer: Not me.) This recipe is definitely one to keep around.
2 medium leeks
3 1/2 cups fat-free, low-sodium chicken broth
1/2 cup dry white wine
2 tsp fresh thyme or 1/2 tsp dried
1/4 tsp salt
1/8 tsp pepper
1 tsp olive oil
3 medium garlic cloves
1 cup uncooked arborio rice
1 lb broccoli florets, cut into bite-size pieces, cooked, and drained
1/4 cup grated parmesan
Trim and discard the root ends from the leeks. Cut a 2- to 3-inch section of the white part from each leek. Cut the sections in half lengthwise, then cut crosswise into thin slices. Put the leeks in a small colander. Rinse well under cold water. Drain.
Combine the broth, thyme, salt, and pepper in a saucepan and heat.
In a skillet, heat the oil over medium-high heat, add the leeks and garlic and cook until tender, approximately 2 to 3 minutes, stirring frequently.
Reduce heat to medium. Stir in the rice and cook for a few minutes or until lightly toasted. Add wine and stir until liquid is absorbed. Start adding broth a little bit at a time and cook, stirring often, until liquid is absorbed. Repeat until all broth is used, 20 to 30 minutes.
Stir in broccoli and parmesan. Cook over medium heat for 2 to 3 minutes, or until the broccoli is heated through, stirring occasionally.
Outcome: We all liked it! It's not the best risotto recipe but as a heart-healthy alternative, it's not bad at all.