Leek and Green Garlic Risotto
Experience the delicate harmony of flavors in this creamy Leek and Green Garlic Risotto, a comforting and elegant dish that’s perfect for any occasion. Featuring tender Arborio rice enriched with the mellow sweetness of sautéed leeks and the mild, herbaceous notes of green garlic, this recipe is a celebration of fresh ingredients. Slowly simmered with warm vegetable stock and finished with a splash of dry white wine, it creates the luxurious, velvety texture that risotto is famous for. A generous sprinkle of freshly grated Parmesan cheese elevates every bite, while optional parsley adds a vibrant, herbal garnish. Ready in just 50 minutes, this vegetarian risotto is perfect for weeknight dinners or impressive enough for entertaining. Pair it with a crisp white wine for a meal that’s as comforting as it is sophisticated.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 medium Leeks (white and light green parts only, sliced thinly)
- 2 stalks Green garlic (chopped)
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 5 cups Vegetable stock (warm)
- 0.5 cups Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped, optional for garnish)
Instructions
Prepare the leeks by slicing the white and light green parts thinly. Wash thoroughly to remove any grit. Chop the green garlic finely and set both aside.
Heat the vegetable stock in a small saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the butter and olive oil over medium heat until the butter is melted.
Add the leeks and green garlic to the skillet. Sauté for 5-7 minutes until softened and fragrant, but not browned.
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well-coated with the butter and oil and starts to look translucent.
Pour in the white wine and cook, stirring frequently, until the wine has mostly evaporated, about 1-2 minutes.
Begin adding the warm vegetable stock, one ladleful (roughly 1/2 cup) at a time, stirring constantly. Allow the liquid to absorb before adding the next ladleful. Continue this process for 25-30 minutes until the rice is creamy and tender but still slightly al dente.
Once the risotto is cooked to your liking, stir in the Parmesan cheese, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the risotto from the heat and let it sit for 2 minutes. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 7385 mg | 321% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 22.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1667 mg | 128% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1916 mg | 41% | |
*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.
