Creamy Leek Risotto
Indulge in the rich, velvety goodness of Creamy Leek Risotto—a comforting one-pan dish that brings together the subtle sweetness of sautéed leeks, the nuttiness of Parmesan cheese, and the perfect creaminess of Arborio rice. This recipe takes classic risotto to the next level with the aromatic combination of leeks and garlic, deglazed with dry white wine for added depth. Gently simmered with warm vegetable stock and finished with a touch of butter, each bite is decadently flavorful. Ready in just 40 minutes, this dish makes an elegant yet easy weeknight dinner or a sophisticated side dish. Garnished with fresh parsley, it’s a beautiful, restaurant-quality meal you can serve straight from your kitchen! Perfect for vegetarian menus and lovers of creamy, classic Italian comfort food.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 large Leeks
- 6 cups Vegetable stock
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 large Garlic clove
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Clean the leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove any dirt. Thinly slice the white and light green parts.
Heat the vegetable stock in a saucepan over medium-low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the sliced leeks and sauté them gently for 5-7 minutes until softened but not browned.
Mince the garlic and add it to the pan with the leeks. Cook for another 1 minute until fragrant.
Add the Arborio rice to the pan and stir well to coat the grains in the butter and oil. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
Pour in the white wine, stirring constantly, and let it simmer until absorbed by the rice.
Begin adding the warm vegetable stock one ladleful at a time, stirring frequently to allow the rice to absorb the liquid fully before adding more. Continue this process for about 18-20 minutes, or until the rice is tender and creamy but still has a slight bite.
Once the risotto is cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix well to create a creamy texture.
Season with salt and black pepper to taste, then garnish with freshly chopped parsley.
Serve immediately while warm. Enjoy your creamy leek risotto!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
