Prassorizo Greek Leek Risotto
Discover the comforting flavors of Prassorizo, an authentic Greek leek risotto that marries simplicity with vibrant Mediterranean taste. This one-pot vegetarian dish highlights the sweetness of tender leeks sautéed with garlic and onion, combined with hearty short-grain rice infused with vegetable broth. Fresh dill, parsley, and a splash of zesty lemon juice add a burst of freshness to every bite, making it a perfect balance of creamy and tangy. With just 15 minutes of prep time and straightforward ingredients, this wholesome dish is ideal as a light main course or a flavorful side. Garnish with extra herbs for an elegant touch, and enjoy a taste of Greek comfort food at its finest. Perfect for weeknight dinners or entertaining, this Prassorizo recipe will transport your taste buds to the sun-soaked shores of the Mediterranean!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 large leeks
- 4 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 cup short-grain rice
- 3 cups vegetable broth
- 2 tablespoons fresh dill
- 2 tablespoons parsley
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Trim the leeks, discarding the dark green tops and root ends. Slice the light green and white parts into thin rounds. Rinse thoroughly in cold water to remove any grit, and drain well.
Peel and finely chop the onion. Mince the garlic cloves.
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and sliced leeks. Cook for about 8-10 minutes, stirring frequently, until the leeks are tender and slightly translucent.
Stir in the rice and cook for 1-2 minutes to lightly toast the grains.
Pour in the vegetable broth, add the salt and pepper, and stir well. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet or pot with a lid, and let simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Once cooked, remove from heat and stir in the chopped dill, parsley, and lemon juice.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice, if needed.
Serve warm as a main dish or side, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 74.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1014 mg | 78% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 4351 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
