Risotto Aux Poireaux Leeks
Indulge in the creamy comfort of Risotto Aux Poireaux, a French-inspired leek risotto that's perfect for dinner any night of the week. This recipe combines tender leeks sautéed in olive oil and butter with Arborio rice, which is lovingly cooked to creamy perfection with the addition of dry white wine and warm chicken or vegetable stock. Infused with garlic and finished with a touch of grated Parmesan, this risotto boasts a delicate balance of flavors that’s both hearty and elegant. Whether adorned with a sprinkle of fresh parsley or served on its own, this dish is a versatile crowd-pleaser that works beautifully as a main course or side. With only 15 minutes of prep time and simple, high-quality ingredients, this recipe is sure to become a staple in your repertoire of comfort food classics. Enjoy the rich, velvety texture and aromatic appeal of this leek risotto, perfect for seasonal dining or any occasion.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 2 Leeks
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 Garlic cloves
- 120 milliliters Dry white wine
- 1 liter Chicken or vegetable stock
- 60 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Clean the leeks thoroughly by cutting them lengthwise, rinsing them under running water to remove dirt, and slicing them into 1/4-inch rounds.
In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the sliced leeks and sauté for about 5-7 minutes until soft and fragrant but not browned.
Mince the garlic cloves and add them to the pan, cooking for an additional 1-2 minutes until aromatic.
Add the Arborio rice to the pan and toast it lightly for 2-3 minutes, stirring constantly to coat it well in the oil and butter.
Pour in the white wine and stir until it has mostly evaporated, leaving the rice fragrant.
Gradually add the warm chicken or vegetable stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for 20-25 minutes until the rice is creamy and tender but slightly al dente.
Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste.
If desired, garnish with freshly chopped parsley for a touch of color and freshness.
Serve immediately while hot and creamy, either as a main dish or a side.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 7014 mg | 305% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 873 mg | 67% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 806 mg | 17% | |
*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.
