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Leek Risotto Featured Image 04

Leek Risotto: A Creamy, Cozy Classic Made Simple


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  • Author: Fabiana
  • 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

Scale

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
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