Risotto

• 1/4 cup (50 mL) olive oil
• 1 onion, finely chopped
• 1 leek (white and light green parts only), sliced
• 1 cup (250 mL) Arborio rice
• 1 bay leaf
• 1/2 cup (125 mL) dry white wine (optional)
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/4 tsp (1 mL) saffron
• 4 cups (1 L) Basic Chicken Stock (approx.)
• 1 cup (250 mL) finely chopped blanched calcium greens (see Notes)
• 1/2 cup (125 mL) toasted unblanched almonds
• 1 tbsp (15 mL) grated lemon zest
• 1/2 cup (125 mL) freshly grated Parmesan cheese (optional, if tolerated)

1. In a heavy saucepan, heat oil over medium-high heat.
2. Cook onion and leek, covered, until softened, about 2 minutes.
3. Stir in rice and cook, stirring, for 2 minutes Stir in bay leaf, wine (if using), salt, pepper and saffron Gradually stir in chicken stock, 1/2 cup (125 mL) at a time, stirring until all the stock is absorbed before adding more.
4. Risotto is done when mixture is creamy and rice is just tender but slightly firm in the center.
5. (Total cooking time will be 15 to 20 minutes.)
6. Discard bay leaf and stir in calcium greens, almonds and lemon zest.
7. Spoon into serving bowls and sprinkle with Parmesan cheese, if tolerated.

olive oil, onion, only, rice, bay leaf, white wine, salt, freshly ground black pepper, saffron, chicken, notes, almonds, lemon zest, parmesan cheese

Taken from www.cookstr.com/recipes/risotto-4 (may not work)