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Leek risotto


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For 4 people: 4 leeks, cleaned 1 tablespoon sugar-spoon-dried tomatoes in oil-1 pinch of cinnamon-salt and pepper-500 g arborio rice-1 tablespoon grated lemon peel-500 ml vegetable broth -200 grams of finely chopped parsley


In a large Nonstick Skillet, heat the oil over low heat. Add the leek into slices and sugar, and heat until softens. Combine the tomatoes, cinnamon, salt and pepper and rice. Cook for a few minutes, stirring often. Pour the last of lemon, vegetable broth and parsley. Cook and stir for about 15 minutes. Remove from heat, keep covered for about 20 minutes, to absorb all the liquid from the rice. Now it is ready to be served.

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