Leek and Scallion Risotto
Creamy, comforting, and bursting with delicate onion-like flavor, this Leek and Scallion Risotto is an elegant twist on the classic Italian dish. Made with Arborio rice slowly simmered in warm vegetable stock, this recipe is elevated by the mellow sweetness of sautéed leeks and the fresh, herbal notes of scallions. A splash of dry white wine adds a subtle tang, while Parmesan cheese and a touch of heavy cream create a luxuriously velvety texture. Perfect for a cozy weeknight dinner or an impressive dinner party dish, this risotto is finished with a sprinkle of fresh parsley for a vibrant garnish. With its harmonious balance of flavors and irresistible creaminess, this leek and scallion risotto is a must-try for any risotto lover.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large (white and light green parts only, sliced thinly) leeks
- 4 stalks (sliced thinly, with green and white parts separated) scallions
- 2 cloves (minced) garlic
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 6 cups (kept warm) vegetable stock
- 0.75 cups (grated) Parmesan cheese
- 0.25 cups heavy cream
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the sliced leeks and the white parts of the scallions. Cook for 4-5 minutes, stirring occasionally, until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently, until the grains are lightly translucent around the edges.
Pour in the white wine and stir until it is mostly absorbed by the rice, about 2 minutes.
Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Allow each ladleful of stock to be absorbed before adding the next. This process should take about 20-25 minutes.
Once the rice is creamy and tender with a slight bite, stir in the green parts of the scallions.
Reduce the heat to low and mix in the remaining 1 tablespoon of butter, Parmesan cheese, and heavy cream. Stir until everything is combined and creamy.
Season with salt and black pepper to taste, adjusting if necessary.
Remove the risotto from heat. Let it sit for 2-3 minutes to thicken slightly.
Serve hot, garnished with freshly chopped parsley for a burst of brightness.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 989 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.
