Champagne and Leek Risotto

• 1 3/4 c. lower-sodium chicken broth
• 1 1/2 c. Sparkling wine
• 2 1/2 c. water
• 1 tbsp. butter
• 3 c. thinly sliced leeks
• 2 c. Carnaroli or Arborio rice
• 1/2 c. freshly grated Parmesan cheese
• salt
• Pepper
• 2 tbsp. chopped parsley

1. In 3-quart saucepan, heat broth, wine, and water to boiling.
2. In 4-quart glass bowl, microwave butter and leeks on High 4 minutes, stirring once.
3. Stir in rice; cook 1 minute.
4. Carefully add liquid; cover and microwave at 50 percent power 18 minutes, stirring every 5 minutes, until rice is just tender and liquid is creamy.
5. Stir in Parmesan, 1 teaspoon salt, and 1/8 teaspoon black pepper.
6. Spoon risotto into 6 shallow bowls.
7. Garnish with parsley.

lower, sparkling wine, water, butter, leeks, carnaroli, freshly grated parmesan cheese, salt, pepper, parsley

Taken from www.delish.com/recipefinder/champagne-leek-risotto-recipe-ghk0111 (may not work)