Start by sautéing the leeks in olive oil in a large pan until they become translucent.
Add the rice and lightly toast it for a couple of minutes, stirring constantly.
Deglaze with white wine and let the alcohol evaporate.
Begin adding the hot broth one ladle at a time, stirring and waiting for it to be absorbed before adding more.
Continue this process until the rice is al dente and the mixture is creamy.
Stir the risotto with the grated cheese, adjust salt and pepper to your taste.
Italia, Puglia
| Energy (kcal) | 40.04 |
| Carbohydrates (g) | 3.94 |
| of which Sugars (g) | 0.57 |
| Fat (g) | 1.43 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 1.41 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.25 |
