Leek Risotto

INGREDIENTS
1    cup low sodium chicken broth
1    cup water
2    tablespoons olive oil
6    cloves garlic, minced
¾   cup Arborio rice
2    tablespoons butter
2    medium leeks, rinsed, sliced, chopped, white and green (2 cups)
2    tablespoons red bell pepper, chopped finely

METHOD

In a medium sauce pan, combine the broth and water and place over low heat.

To a large skillet, add the olive oil and warm over medium-high heat. Add the garlic and cook for 1 minute – do not let it brown. Add the rice to the skillet and cook for 3 to 4 minutes until the rice begins to sizzle or the garlic becomes golden. Add ½ cup of the broth mixture, stirring constantly until the liquid is absorbed. Continue adding small amounts of liquid and stirring the rice until the rice is almost tender, about 20 minutes.

Meanwhile, in another skillet, melt the butter and add the leeks and red bell pepper Cook over medium heat, stirring occasionally, as the rice cooks, for about 20 minutes. At about 15 minutes, add ¼ cup of the broth, cover, and continue to simmer.

When the rice is tender, stir in the leeks and red bell pepper, mix thoroughly over the heat and serve.