Creamy Leek Risotto
User Reviews
5
-
Prep Time
2 mins
-
Cook Time
27 mins
-
Total Time
29 mins
-
Servings
2 servings
-
Calories
549 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy Leek Risotto
Description
This risotto begins with a gentle sauté of diced shallots, crushed garlic, and sliced leek in olive oil and butter to build a flavorful base. Arborio rice is added and briefly cooked to toast the grains slightly before deglazing with white wine. Vegetable stock is then added slowly, allowing the rice to absorb the liquid gradually over about 20 minutes, which is essential for the creamy consistency typical of risotto.
Once the rice reaches the desired texture—tender with a slight bite—grated Parmesan is stirred in until melted, lending a rich and savory finish. The leeks provide a mild, sweet onion-like flavor that complements the dish’s creamy texture. This risotto is suitable as a comforting main or side dish.
For added depth, incorporating the Parmesan rind during cooking is suggested, removing it before serving. Leftover risotto can be repurposed into arancini (fried rice balls). Cooking the rice with care to avoid overcooking will maintain the ideal risotto texture.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 shallot diced
- 2 garlic crushed, cloves
- 1 leek medium; sliced
- 150 g arborio rice used for risotto
- 700 ml vegetable stock
- 125 ml white wine
- 20 g parmesan grated
Instructions
- Heat 1 tablespoon Olive oil and 1 tablespoon Butter over a low heat.
- Add 3 Shallots and 2 Garlic cloves.
- Add 1 Leek and cook for 5 minutes.
- Add 150 g Risotto (arborio) rice and mix well. Cook for a further 1 minute.
- Add 125 ml White wine and a small amount of the 700 ml Vegetable stock. Simmer until the liquid has reduced.
- Continue simmering for 20 minutes, adding a little more stock each time the liquid has reduced.
- Once all the liquid has gone, add 20 g Parmesan and stir it in until it has melted.
Notes
- Adding the Parmesan rind to the risotto during cooking enhances flavor; remove before serving.
- Use leftover risotto to make arancini for another meal.
- Do not skip toasting the rice before adding stock to achieve proper consistency.
- A squeeze of lemon juice before serving can add freshness to the risotto.
- Swapping arborio for brown rice is possible but changes cooking time and texture.
- Risotto is properly cooked when rice is tender but still has a slight bite; avoid mushiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 549kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 1614mg | 67% |
| Potassium | 330mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1740IU | 35% |
| Vitamin C | 9mg | 10% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
