Greek Rice With Leeks Prasorizo Recipe 45 Recipes

PRASSORIZO (GREEK LEEK RISOTTO)

Prassorizo (Greek Leek Risotto) image

This is a simple Greek dish - very easy to make and very easy to eat. It is not a risotto in the Italian sense of the word, so don't look for that technique here. Still, you will be pleasantly surprised with how we do it (it's easier!). I would make this using water for a meal suitable for the Lenten Fast. The stock adds richness and more depth and the parmesan is just plain delicious on it. In Greece we would eat this (without the parmesan) with a hefty slice of feta on the side, some kalamata olives, crusty bread and a glass of wine.

Provided by evelynathens

Categories Rice

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

6 large leeks, cleaned and sliced into 1/2-inch pieces, washed well to remove all grit (this will be about 6-7 cups of sliced leek)
1 large red onion, minced
1/2 cup boiling water
1/2-3/4 cup olive oil (we use more olive oil in Greece than what you're probably used to)
1 tablespoon tomato paste
1 cup arborio rice (suitable for risotto) or 1 cup carnarola rice (suitable for risotto)
4 1/2 cups boiling water or 4 1/2 cups hot stock
3 tablespoons minced fresh dill
1/2 lemon, juice and zest of
freshly-grated parmesan cheese
freshly-cracked black pepper

Steps:

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.
Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
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.
Serve with freshly-grated parmesan and cracked black pepper.

Nutrition Facts : Calories 415.8, Fat 22.2, SaturatedFat 3.1, Sodium 53.5, Carbohydrate 50.8, Fiber 3.6, Sugar 6, Protein 4.7

GREEK RICE WITH LEEKS (PRASORIZO) RECIPE - (4/5)

Greek Rice with Leeks (Prasorizo) Recipe - (4/5) image

Provided by á-29897

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
1/2 onion, halved and then thinly sliced
3 cloves garlic, minced
3 spring onions, sliced
1 medium leek, halved lengthwise and then sliced
150 g long-grain white rice
750 ml vegetable stock
1/2 tsp dried oregano
3 tbsp fresh parsley, chopped
2 tbsp pine nuts
Salt
Black pepper

Steps:

•Heat the oil in a large frying pan or wok, and add the onion, garlic, spring onions and leek. Cook over a medium-low heat for around 5 minutes, until the vegetables are soft. Add the rice, and cook for a further 2-3 minutes. •Next, add the vegetable stock and oregano. Mix well, and leave to simmer gently over a fairly low heat, stirring every few minutes. The rice will absorb the stock, and any excess moisture will disappear. At this point, check that the rice is fully cooked - add a dash more water if not, and cook for a few more minutes. •When the rice is cooked and there is no more excess water, add the fresh parsley and pine nuts, and season to taste.

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