Risotto with lemon, thyme and feta
TM6 TM5 TM31

Risotto with lemon, thyme and feta

4.1 (47 ratings)

Ingredients

  • ½ lemon, zest only, no white pith
  • 100 g leeks, white part only, cut into pieces (3-4 cm)
  • 2 garlic cloves
  • 20 g extra virgin olive oil
  • 20 g salted butter
  • 320 g Arborio rice
  • 50 g dry white wine
  • 750 g water
  • 2 tsp Chicken stock paste (see Tips)
  • 150 g Danish feta, cut into cubes (1 cm)
  • 2 pinches ground white pepper, plus extra to taste
  • 1 - 2 sprigs fresh thyme, leaves only
  • salt, to taste

Nutrition
per 1 portion
Calories
2008.3 kJ / 478 kcal
Protein
11.8 g
Carbohydrates
65.2 g
Fat
17.3 g
Saturated fat
9.6 g
Fiber
2.8 g
Sodium
851.5 mg

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