How to make the BEST risotto without using Italian rice? Find the recipe in below. Happy Meatless Monday! :)

Leek Risotto

Serves 4

3 large leeks

4 tablespoons unsalted butter

6 cups vegetable stock

1 cup arborio rice

½ cup white wine

1/3 cup finely grated Parmesan cheese

Remove and wash the leek greens, then place in a pot with the vegetable stock and bring to a simmer.

Finely slice the white and pale green parts of the leeks and wash well in a bowl of cold water.

Heat 2 tablespoons of the butter in a large heavy pot over medium heat until hot; then stir in the leek whites and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the rice; then add the wine and cook, stirring until the wine has been absorbed, about 3 minutes. Stir in enough of the stock to cover the rice and cook, stirring constantly and adding more stock as needed, until the rice is tender and creamy, about 18 minutes. Stir in the cheese, remaining 2 tablespoons butter, and salt and pepper to taste. Serve immediately.