Risotto with lemon, thyme and feta

Risotto with lemon, thyme and feta

4.1 67 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

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

Nutrition per 1 portion

Calories 478 kcal / 2008.3 kJ

Protein 11.8 g

Fat 17.3 g

Carbohydrates 65.2 g

Fibre 2.8 g

Saturated Fat 9.6 g

Sodium 851.5 mg

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Also featured in

Signature Risottos 9 Recipes
Australia and New Zealand

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