1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (444g) Recipe makes 5 servings
Calories 415
Calories from Fat 199		(47%)
Amount Per Serving		%DV
	Total Fat 22.2g	34%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 15.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 53mg		2%
Potassium 306mg		8%
Total Carbohydrate 50.8g		16%
	Dietary Fiber 3.6g	14%
	Sugars 6.0g
Protein 4.7g		9%
detailed view... how is this calculated?

Menus using this recipe:

FAMILY EASTER DINNER

TOOLBELT DIVA

Prassorizo (Greek Leek Risotto)

Recipe #163086 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Apr 5, 2006

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.

SERVES 5 -6 (change servings and units)

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 or carnarola rice (suitable for risotto)
4 1/2 cups boiling water or hot stock
3 tablespoons minced fresh dill
1/2 lemon, juice and zest of

Serve with

freshly-grated parmesan cheese
freshly-cracked black pepper

Directions

1
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.
2
Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
3
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.
4
Serve with freshly-grated parmesan and cracked black pepper.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Low Fat Peanut Butter Oatmeal Cookie

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Thanksgiving Hangover Breakfast

Featured Reviews for This Recipe

From: D3gardner

On Jul 13, 2009

I didn't find much flavor in this recipee. I really love risotto and was really looking forward to this, but it was very bland.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: D Rusak

On Jun 24, 2007

I really wanted to love this recipe- it was simple, cheap, and involved several of my favorite ingredients. However, it was not fully to my liking. I got tired of waiting for the liquid to be absorbed after about 45 minutes or so, at which point I tested the recipe as a kind of medium-thick soup. It was okay, but not very flavorful. I used 1 vegetable boullion cube per the 5 cups of water; I would recommend using 5 full cups of stock. I allowed the rice to rest further. At this point it still is not anywhere near fully absorbed, and it's a good 3 hours later. I will try this again using less water but it seems like it needs something else to flavor the pot.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Kate

On Apr 11, 2006

Not only is this fabulous tasting--it is creamy, lovely risotto that is effortless--no gradual adding the liquid and no constant stirring. I ate it Greek fashion--as a main course with some olives and feta and good crusty bread--and a glass of wine, of course. An absolutely satisfying meal which I will look forward to making again. And this method of doing the risotto is simply brilliant. Thanks, Evelyn!

6 people found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On May 11, 2006

What a clever cooking method. I did have to allow mine to rest a little more than the 30 minutes recommended for it to absorb the stock. While this risotto is good the addition of the feta and olives makes it fantastic.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews