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Creamy Leek Risotto With Goat Cheese
Ready in just 30 minutes, this leek risotto with goat cheese is the perfect weeknight dinner but elevated enough for date night. Made complete with parmesan, goat cheese, and lemon, this risotto will be your new vegetarian go-to recipe.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 434 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian , American
Ingredients
- 2 medium leeks
- 1 Tbsp olive oil 15 mL
- 2 cloves garlic minced
- 1 ½ cups arborio rice 300 g
- ¼ cup white wine optional, 120 mL
- 4 cups warm vegetable broth 950 mL
- ½ cup grated Parmesan cheese 45 g
- ½ cup frozen peas 85 g
- 2 Tbsp soft goat cheese 25 g
- To serve: salt, pepper, lemon
Instructions
- Prep: Clean and cut leeks into ¼ inch thick half-moons.
- Base: Heat oil in a large pot over medium heat. Add leeks and garlic, cooking leeks are a bit soft and bright green, about 7 minutes. Remove half of the leeks and save for later, leaving the other half in the pan.
- Rice: Add dry rice to the pan and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
- Liquids: Add wine to the pot and simmer until absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Add-Ins: Stir in parmesan until melted. Stir in frozen peas, goat cheese, and reserved leeks. Taste and add salt, pepper, and lemon juice to suit your taste.
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Notes
- For strict vegetarians, look for a vegetarian parmesan brand (you can often find it at Whole Foods and health food grocery stores).
- Storage: Risotto does not store well. Technically, it can be stored in an airtight container for up to 3 days in the fridge. If you need to reheat it, reheat it slowly with additional broth on the stovetop to rehydrate it.
Nutrition Information
Serving
1serving
Calories
434kcal
(22%)
Carbohydrates
67.8g
(23%)
Protein
17.2g
(34%)
Fat
9.9g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
13mg
(4%)
Sodium
948mg
(40%)
Potassium
370mg
(11%)
Fiber
3.9g
(16%)
Sugar
3.5g
(7%)
Calcium
186mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 67.8g | 23% |
| Protein | 17.2g | 34% |
| Fat | 9.9g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 948mg | 40% |
| Potassium | 370mg | 8% |
| Fiber | 3.9g | 16% |
| Sugar | 3.5g | 7% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.