Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Step #2 makes no sense. You have both medium and large saucepans, adding 2 cups of water and yet adding tbs into the leek to prevent sticking. And then you add rice and what do you do with the medium saucepan with the 2 cups there? Or…
The water/broth mixture in the medium saucepan gets added, 1/2 cup at a time, to the risotto in the large saucepan (see second half of step 2). The purpose of the medium saucepan is to keep the water/broth mixture hot until you’ve added all of it to the large saucepan, otherwise it would cool the rice and interrupt its cooking every time you add some to the large saucepan. Hope this helps !
What do we do with the other 2 garlic cloves? How about the basil and the parsley?
Hi Anna, those are for the gremolata; we’d accidentally left a step out of the instructions, but the recipe has now been updated. Sorry for the oversight!
Can you freeze this?
Parsley, basil and lemon zest are for the top after baking?
We’re sorry for the oversight! We’ve updated the recipe to include a step with instructions for making the gremolata. Thanks for bringing this to our attention.
Forks Over Knives
Just looked up a gremolata recipe and got my answer–chop all together and serve on the side.jody
And what to do with the two extra minced garlic cloves?
Can the leftovers be frozen? I added a bit of spice and it was delicious!
Comfort food that’s perfect for a chilly, damp day. I don’t have a cast-iron or an oven-going skillet, so I baked it in a casserole dish without any problem.