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Creamy, comforting, and full of tender leeks—this leek risotto is a cozy classic that feels just a bit fancy without the fuss.
Whether you’re stirring your way through a quiet evening or planning a meatless main for guests, this Leek Risotto brings elegance to the table with simple ingredients and gentle flavors. It’s a longtime favorite in our kitchen because it checks all the boxes: satisfying, adaptable, and yes—so much easier than you might think.
Why You’ll Want This Leek Risotto on Repeat
- Silky texture with just the right bite
- Naturally vegetarian with pantry staples
- Feels fancy, cooks easy
Recipe At a Glance
Kitchen Time: 40 minutes
Servings: 4
Difficulty: Easy–Medium
Make Ahead: Best served immediately
Adaptability: Swap leeks for asparagus or mushrooms
What You’ll Need
Base Ingredients
- 2 tablespoons unsalted butter (for sautéing)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
Risotto Core
- 1 cup arborio rice (or carnaroli if available)
- 1 cup dry white wine
- 4 cups (1 quart) vegetable broth, warmed
Leek & Flavor
- 1 leek, white and light green parts only, chopped
- ½ leek, finely chopped for garnish
- Salt and black pepper, to taste
Finishing Touch
- 2 tablespoons cold unsalted butter
- 1 cup freshly grated Parmesan cheese
🥄 Helpful tool: A good nonstick saucepan makes risotto prep smoother with less sticking — especially helpful when stirring for 30 minutes!
Prep & Cook
1. Sauté the aromatics.
In a medium saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
2. Add garlic.
Stir in the minced garlic and cook for another minute until fragrant.
3. Toast the rice.
Add the arborio rice to the pan and stir for 2–3 minutes, coating each grain in the butter and oil.
4. Add the chopped leek.
Toss in the chopped leek and sauté briefly to soften.
5. Deglaze with wine.
Pour in the white wine and stir until mostly absorbed by the rice.
6. Stir in the broth—gradually.
Lower the heat slightly. Add about 1 cup (¼ of the broth) and stir gently. When mostly absorbed, add another cup. Continue this process, adding the broth gradually and stirring often to release the rice’s natural creaminess.
7. Watch the texture.
Once you’ve added all the broth, check the rice for doneness. If still firm, add a splash of hot water and continue stirring until tender with a slight bite.
8. Season and finish.
Turn off the heat. Taste before adding salt—most broths are already salted, so adjust only if needed. Then, add the cold butter and gently stir to create a silky finish. Season with pepper to taste.
9. Serve and garnish.
Spoon into warm bowls and top with freshly grated Parmesan and the chopped raw leek for a pop of freshness.
Bonus tip: Stirring risotto is easier (and less messy) with a rice paddle or silicone spatula that won’t scrape your pot.
Secrets From Our Kitchen to Yours
- Warm your broth so it doesn’t cool the pan and slow down the cooking.
- Stir often but gently to keep the grains intact and the texture smooth.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for a clean flavor.
Serving Suggestions For Leek Risotto
This Leek Risotto makes a beautiful base or side dish for elegant mains. Try it with:
- Filet Mignon with Red Wine and Pink Peppercorn Sauce
- Oven-Roasted Chicken with Lemon and Herbs
- Trout Almondine with Brown Butter and Almonds
Put Your Spin on It
- Swap leeks for sautéed mushrooms or spring peas
- Stir in a dollop of mascarpone at the end for extra richness
- Use Pecorino Romano for a sharper flavor
Nutrition Notes
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
Serving Size: About 1 cup
Calories: ~420
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 11g
Cholesterol: 30mg
Tasty Thoughts
This Leek Risotto is the kind of recipe that brings comfort without needing a long grocery list or extra hands in the kitchen. With a little stirring and a lot of love, it turns into something silky, cozy, and completely satisfying. Perfect for quiet nights or dressed-up dinners—it’s a dish we turn to again and again.
Common Questions
Can I use another type of rice?
Arborio is best for that signature creamy texture, but carnaroli or vialone nano also work well.
Is this risotto gluten-free?
Yes! All ingredients are naturally gluten-free—just double-check your broth and cheese labels.
Can I skip the wine?
Absolutely. Just replace it with extra broth and a small splash of lemon juice for brightness.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen.
Keep Cooking With Us
Looking for more cozy comfort, like this Leek Risotto or maybe sweet endings?
- Creamy Mashed Potatoes with a Cheese Twist
- Passion Fruit Mousse
- Easy Pork Tenderloin Recipe with Creamy Mustard Sauce
Happy cooking,
Mary & Fabi 🧡
Leek Risotto: A Creamy, Cozy Classic Made Simple
- Total Time: 40 minutes
- Yield: 4 servings
Description
Creamy, comforting, and full of tender leeks—this risotto is a cozy classic that feels just a bit fancy without the fuss.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter (for sautéing)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
Risotto Core
- 1 cup arborio rice (or carnaroli if available)
- 1 cup dry white wine
- 4 cups (1 quart) vegetable broth, warmed
Leek & Flavor
- 1 leek, white and light green parts only, chopped
- 1/2 leek, finely chopped for garnish
- Salt and black pepper, to taste
Finishing Touch
- 2 tablespoons cold unsalted butter
- 1 cup freshly grated Parmesan cheese
Instructions
1. Sauté the aromatics.
In a medium saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
2. Add garlic.
Stir in the minced garlic and cook for another minute until fragrant.
3. Toast the rice.
Add the arborio rice to the pan and stir for 2–3 minutes, coating each grain in the butter and oil.
4. Add the chopped leek.
Toss in the chopped leek and sauté briefly to soften.
5. Deglaze with wine.
Pour in the white wine and stir until mostly absorbed by the rice.
6. Stir in the broth—gradually.
Lower the heat slightly. Add about 1 cup (¼ of the broth) and stir gently. When mostly absorbed, add another cup. Continue this process, adding the broth gradually and stirring often to release the rice’s natural creaminess.
7. Watch the texture.
Once you’ve added all the broth, check the rice for doneness. If still firm, add a splash of hot water and continue stirring until tender with a slight bite.
8. Season and finish.
Turn off the heat. Taste before adding salt—most broths are already salted, so adjust only if needed. Then, add the cold butter and gently stir to create a silky finish. Season with pepper to taste.
9. Serve and garnish.
Spoon into warm bowls and top with freshly grated Parmesan and the chopped raw leek for a pop of freshness.
Notes
- Warm your broth so it doesn’t cool the pan and slow down the cooking.
- Stir often but gently to keep the grains intact and the texture smooth.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for a clean flavor.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Classic
Nutrition
- Serving Size: 1 cup
- Calories: ~420
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg