Leek Risotto
Indulge in the creamy, comforting goodness of Leek Risotto, a classic Italian-inspired dish with a seasonal twist. This recipe combines the delicate sweetness of sautéed leeks with the luxurious texture of Arborio rice, perfectly simmered in chicken or vegetable stock for that signature, velvety finish. Enhanced with a splash of dry white wine and the nutty richness of Parmesan cheese, this risotto strikes the perfect balance of flavors. Ready in just 40 minutes, it’s a satisfying meal that feels both indulgent and wholesome. Garnish with freshly chopped parsley for an elegant touch, and serve it as a standout main course or an elevated side dish at your next dinner. Ideal for fans of easy vegetarian options or those looking to elevate weeknight cooking with gourmet flair, this leek risotto recipe is simplicity at its finest.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 2 large Leeks
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Prepare the leeks by trimming off the dark green tops, leaving the white and light green parts. Slice them in half lengthwise, then rinse thoroughly under running water to remove any grit. Slice the leeks thinly.
In a medium saucepan, heat the chicken or vegetable stock over low heat. Keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the sliced leeks to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent but not browned.
Stir in the Arborio rice, ensuring that each grain is coated with the oil and butter. Toast the rice for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
Pour in the dry white wine and cook, stirring, until the liquid is mostly absorbed, about 1-2 minutes.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time. Stir the rice frequently and wait for the liquid to be absorbed before adding another ladleful. Continue this process until the rice is creamy and cooked to an al dente texture, about 18-20 minutes. You may not need all of the stock.
Once the rice is cooked, remove the skillet from the heat and stir in the remaining tablespoon of butter and the Parmesan cheese. Season with salt and ground black pepper to taste.
Let the risotto rest for 1-2 minutes before serving. Optionally, garnish with freshly chopped parsley for a pop of color and freshness.
Serve immediately and enjoy your creamy leek risotto!
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 6037 mg | 262% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 953 mg | 73% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1062 mg | 23% | |
*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.
