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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Same old slippers, Same old rice, Same old glimpse of paradise."
-William James Lampton, Poet

The refrigerator light goes on...

Risotto dishes are so quick and simple but there’s endless variations. I have been cooking this one for years when I am just not ready to make something new or am in a rush. I was reminded by Morgan (my wife) that I should make it available so here it is. Quick, easy, elegant but so warm and comforting.

Goat Cheese

The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.

1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol

Leek Risotto with Toasted Pumpkin Seeds

Servings = 2 | Serving size =about 2 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

1 tsp	olive oil
2 cloves	garlic (sliced)
1/4 cup	pumpkin seeds
1 large	leek (cleaned and sliced into half rounds)
1/2 cup	arborio rice
3 1/2 cups	water
1/2 cup	white wine
1/4 tsp	dried tarragon
2 ounces	semi soft goat cheese
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 ounce	Parmigiano-Reggiano (grated)

Place the olive oil in a large skillet over medium heat. Add the sliced garlic and pumpkin seeds and cook, stirring frequently, until the garlic begins to soften. Reduce the heat if the garlic is cooking too fast. If it turns brown, the garlic will be bitter.

Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.

Add the water, white wine and tarragon and reduce the heat to medium-low so that the dish is simmering. Cook for about 15 minutes until the rice is just tender. Add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.

Add the goat cheese, salt and pepper. Stir gently so that the goat cheese melts. Add the parmesan and stir gently. Serve.