1. In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally. 2. Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally. 3. Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot. 4. Serve with freshly-grated parmesan and cracked black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
