Recipes|Featured Main
Leek Risotto
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT40M30 Minutes
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Yield:2-4 Servings
Ingredients
- 5 cups vegetable or chicken stock
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, divided
- 2-3 leeks, (white and light green parts only) thinly sliced, and well washed
- 1 cup Arborio or Carnaroli rice
- ½ cup white wine
- ½ cup grated parmesan cheese (plus more for serving)
- ¼ cup heavy cream
- Freshly ground black pepper
- Minced chives or Italian parsley for garnish, optional
- 1182.94ml vegetable or chicken stock
- 25.56g extra-virgin olive oil
- 38.34g butter, divided
- 2-3 leeks, (white and light green parts only) thinly sliced, and well washed
- 236.59ml Arborio or Carnaroli rice
- 118.29ml white wine
- 118.29ml grated parmesan cheese (plus more for serving)
- 59.15ml heavy cream
- Freshly ground black pepper
- Minced chives or Italian parsley for garnish, optional
Leeks have a mild sweet onion flavor that is so delicious and often overlooked. This simple risotto keeps the leeks as the star and can be served as a simple entrée or as a side.
Preparation
STEP 1
In a small pot, bring stock to a light simmer.
STEP 2
Heat another medium sized pot or Dutch oven to medium heat. Add olive oil and 1 tablespoon of butter.
STEP 3
Add well washed sliced leeks. Season with salt and pepper. Cook until very soft and tender.
STEP 4
Add rice and stir to well coat with oil. While constantly stirring, cook grains until they begin to turn translucent around the edges, about 5 minutes.
STEP 5
Add wine and stir to coat the rice. Cook until all of the wine has been absorbed or evaporated.
STEP 6
Reduce heat to medium-low and begin adding broth one cup at time. Stir broth into rice cooking and stirring after each round until all the liquid has been absorbed. Continue with remaining broth or until rice reaches an al dente texture (tender but firm) and mixture is loose. You want your risotto more liquid like than solid.
STEP 7
Stir in remaining 2 tablespoons of butter and parmesan cheese. Add cream and give it one more good stir. Taste and season with salt and pepper if needed.
STEP 8
Serve immediately with extra parmesan cheese, a sprinkle of freshly ground black pepper, and minced chives or parsley if using.
Options
We are highlighting the beautiful flavor of leeks in this recipe, but if you wanted a bit more allium punch you can also add 1 clove of minced garlic or a small, minced shallot.
For an extra level of creaminess whisk heavy cream to soft peaks before adding.
Save the leafy green parts of your leeks for making stock. Give them a good wash and store in the freezer until you’re ready to add them to homemade vegetable, chicken, or fish stock.
You could bulk up your risotto by topping with sauteed mushrooms, spinach, or shrimp.