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    You are in: Home / Greek / Prassorizo (Greek Leek Risotto) Recipe
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    Prassorizo (Greek Leek Risotto)

    Prassorizo (Greek Leek Risotto). Photo by PaulaG

    1/5 Photos of Prassorizo (Greek Leek Risotto)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    evelyn/athens's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Serve with

    Directions:

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

    Ratings & Reviews:

    • on December 10, 2006

      55

      Yum! What a nice and simple rice dish. Like other posters have said, it took longer than a half hour for the broth to soak in (almost an hour), but the results were worth the wait. I used broth instead of water and I used a lot of olive oil; the finished product was very flavorful. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2006

      55

      5+ stars, awesome recipe! Leeks and dill are my favorites and a wonderful addition to this risotto. It did take a little longer than 30 minutes but we were very happy with the end result!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2006

      55

      A superbly delicious risotto! And so, so delightfully easy to make! I made this risotto nearly exactly to the recipe, using homemade chicken stock – though I did sneak in half a cup of white wine in step two – and therefore just four and a half cups of stock. I’ve always loved leeks and – having recently enjoyed them in Chef Kate’s Meatballs Simmered With Leeks (Keftedes Prassoselino) Meatballs Simmered With Leeks (Keftedes Prassoselino) – I’m so pleased to have found yet another recipe using them to such advantage. I also loved the dill and lemon in this recipe! Like Chef Kate, we enjoyed our risotto with evelyn’s recommended feta, kalamata olives, crusty bread and wine. Can’t really imagine eating it any other way! Thank you evelyn for such a fabulous recipe: it’s how I’ll be making risotto from now on! Sometimes, for a non-vegetarian variation, I’m going to add some pieces of chopped chicken.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Prassorizo (Greek Leek Risotto)

    Serving Size: 1 (371 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 415.8
     
    Calories from Fat 199
    47%
    Total Fat 22.1 g
    34%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 53.4 mg
    2%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.9 g
    23%
    Protein 4.6 g
    9%

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