Leek and Blue Cheese Risotto
Elevate your weeknight dinner with this luxurious Leek and Blue Cheese Risotto, a creamy and indulgent dish that strikes the perfect balance between earthy leeks and tangy blue cheese. Made with tender arborio rice simmered in white wine and warm stock, this comforting recipe achieves its luscious texture through a simple yet time-honored technique of gradual liquid incorporation. Freshly sautéed leeks infuse the dish with a gentle sweetness, while crumbled blue cheese and parmesan add a bold, savory depth. Finished with a splash of heavy cream for extra silkiness and a sprinkle of fresh parsley for a vibrant touch, this restaurant-worthy risotto is a delightful pairing for roasted meats or a crisp side salad. Perfect for cozy evenings or special occasions, this recipe transforms humble ingredients into a show-stopping meal that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium leeks, thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable stock, warmed
- 0.5 cup blue cheese, crumbled
- 0.25 cup parmesan cheese, finely grated
- 0.25 cup heavy cream
- to taste salt
- to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large, heavy-bottomed skillet or saucepan over medium heat. Add the olive oil and butter, and let the butter melt completely.
Add the sliced leeks to the pan and sauté for 5-7 minutes, stirring frequently, until they are soft and translucent. Add the garlic and cook for another minute until fragrant.
Stir in the arborio rice, ensuring each grain is coated with the butter and oil mixture. Toast the rice for 2-3 minutes, stirring constantly.
Pour in the white wine and stir well, letting it simmer until mostly absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Repeat this process until the rice is cooked to an al dente texture, about 20 minutes. You may not need all the stock.
Once the rice is cooked, lower the heat and stir in the blue cheese, parmesan cheese, and heavy cream. Mix until the cheeses have melted and the risotto is creamy.
Season the risotto with salt and freshly ground black pepper to taste.
Remove from heat, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1406 mg | 108% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 968 mg | 21% | |
*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.
