Lemon Leek Risotto

In a large, deep skillet, heat oil on medium/low and add butter. Add sliced leeks and garlic and saute for 1 minute or until softened. Add the thyme, rice, wine and lemon zest. Simmer 1–2 minutes until wine is absorbed.

Stir in 3 cups broth/stock. Lower heat to a low simmer, uncovered, until broth is absorbed. Continue adding the rest of the stock, 1/4 cup at a time, stirring until broth is absorbed and rice is tender and creamy.

Add lemon juice, a few cranks of freshly ground pepper and kosher salt to taste. Add the chicken (or protein of your choice) and parmesan/romano cheese at this time.

Fold together gently. Garnish with parsley if desired.

Enjoy!