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🍽️ Leek and Orange Risotto

306 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 120 g risotto rice
• 1 tsp turmeric
• 500 ml vegetable broth
• oranges
• 80 g kumquat
• 1 tbsp sugar
• 1 tbsp oil
• 40 g freshly grated parmesan
• salt
• pepper

Instructions

1. 1. Wash the leek and slice it into thin rings.
2. 2. Finely dice the onion and the garlic.
3. 3. Heat the butter in a large pot.
4. 4. Add the rice, the onions, and the garlic to the pot.
5. 5. Sauté the ingredients until they look translucent.
6. 6. Stir in the leek rings and the turmeric.
7. 7. Gradually pour in the broth and the juice of two oranges.
8. 8. Stir constantly while doing so.
9. 9. Cook the risotto for 20 to 25 minutes.
10. 10. The rice is done when it is cooked through.
11. 11. Slice the kumquats into thin rounds.
12. 12. Heat the oil in a separate frying pan.
13. 13. Fry the kumquat slices briefly in the oil.
14. 14. Sprinkle the sugar over the fruits.
15. 15. Let the sugar caramelize slightly.
16. 16. Pour in the remaining orange juice.
17. 17. Cook the kumquats uncovered for 3 to 5 minutes.
18. 18. Stir the Parmesan into the finished risotto.
19. 19. Season the dish with salt and pepper.
20. 20. Serve the risotto with the caramelized kumquat slices.

Nutrition per serving

• kcal: 306
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 39 g