Les Cultures de chez nous leeks risotto galettes

Name: Les Cultures de chez nous leeks risotto galettes
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Side dishes
Ingredients: 10 ml (2 tsp.) of oil; 10 ml (2 tsp.) of butter; 2/3 bag of 250 gr (2 cups) of Les Cultures de chez nous sliced leeks; 1 to 2 cloves of garlic; depending on their size; 400 gr (3 ½ cups) of cooked rice; 1.5 liters (1 cup) of vegetable broth; ¼ cup fresh parsley; chopped; ¼ cup fresh basil; chopped; 1 teaspoon of salted herbs from the bottom of the river; 1 egg; ¼ cup grated Parmesan cheese; ¼ cup grated cheddar cheese

Author: Les Cultures de chez nous

Galettes de risotto de poireaux Les Cultures de chez nous

Preparation	20
Baking	15
Portions	4
Freezing	No

Ingredients

Preparation

Ingredients

10 ml (2 tsp.) of oil
10 ml (2 tsp.) of butter
2/3 bag of 250 gr (2 cups) of Les Cultures de chez nous sliced leeks
1 to 2 cloves of garlic, depending on their size
400 gr (3 ½ cups) of cooked rice
1.5 liters (1 cup) of vegetable broth
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 teaspoon of salted herbs from the bottom of the river
1 egg
¼ cup grated Parmesan cheese
¼ cup grated cheddar cheese

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Preparation

In a saucepan, melt the butter and oil. Add the leeks and sweat over medium-low heat for about 6 minutes or until the leeks begin to brown. Add the garlic and cook for another minute.
Add the rice, broth, fresh herbs and salted herbs. Pepper. Stir well and cook, stirring over medium heat, until the water has evaporated completely.
Remove the pan from the heat. Beat the egg in a small bowl. Add to the rice with the two cheeses and stir immediately (otherwise the egg will cook on the hot rice), to mix well.
With your hands, shape the rice mixture into small patties and place on a large baking sheet lined with parchment paper, spacing them an inch or two apart. Bake at 200°C (400°F) for 25 to 30 minutes or until the patties begin to brown.