Lemon Leek Risotto

• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter
• 2 stalks Leeks With Green Tops Removed. Thinly Sliced
• 3 cloves Minced Garlic
• 3/4 teaspoons Dried Thyme
• 2 cups Arborio Rice
• 1- 1/2 cup Dry White Wine
• 1 whole Lemon, Juiced And Zested
• 5- 1/4 cups Chicken Broth Or Stock
• 2 pinches Kosher Salt And Fresh Pepper
• 2 cups Cubed Cooked Chicken
• 3/4 cups Blend Of Freshly Ground Parmesan And Romano Cheeses
• Flat Leaf Parsley (if Desired)

1. In a large, deep skillet, heat oil on medium/low and add butter.
2. Add sliced leeks and garlic and saute for 1 minute or until softened.
3. Add the thyme, rice, wine and lemon zest.
4. Simmer 12 minutes until wine is absorbed.
5. Stir in 3 cups broth/stock.
6. Lower heat to a low simmer, uncovered, until broth is absorbed.
7. Continue adding the rest of the stock, 1/4 cup at a time, stirring until broth is absorbed and rice is tender and creamy.
8. Add lemon juice, a few cranks of freshly ground pepper and kosher salt to taste.
9. Add the chicken (or protein of your choice) and parmesan/romano cheese at this time.
10. Fold together gently.
11. Garnish with parsley if desired.
12. Enjoy!

olive oil, butter, stalks leeks, garlic, thyme, rice, white wine, lemon, salt, chicken, blend of freshly ground parmesan, parsley

Taken from tastykitchen.com/recipes/main-courses/lemon-leek-risotto/ (may not work)