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Vegetarian, Italy

Leek risotto

Leek risotto is a creamy Italian dish for 4 people, ready in 40 minutes, rated easy, for about €2.20 per person. The key is adding the hot broth one ladle at a time while stirring, so the arborio rice releases its starch and the melted leeks blend into the grains until everything turns velvety.

The leeks melt in butter in a creamy risotto, with a splash of white wine and parmesan.

Leek risotto
Total time
40 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Leek risotto is all about softness. The leeks melt slowly in butter until they're nearly jammy, then mix into the rice as it cooks until they almost disappear into the creamy base. A splash of white wine adds a touch of acidity that balances the butter and parmesan, so the final dish tastes round, with no sharp or bitter edge.

It's a weeknight dish that asks for your attention at the stove but no real technique. It works well for a quiet dinner at home, especially in fall or winter when leeks taste their best. We like it for the evenings when you have twenty minutes to spend stirring a pot while catching up on the day.

The ingredients

4 people

Fruits and vegetables

  • Leeks 700 g
  • Chives 1 sprigs

Pantry

  • Arborio riceoften in the pantry 320 g
  • Dry white wineoften in the pantry 12 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g
  • Grated parmesan 80 g

Allergens Lactose

The step by step recipe

  1. Finely slice the leeks, using the white part and a bit of the green, then rinse them well.

    Cut them into thin rounds, they soften faster and more evenly.

  2. Soften them over low heat in half the butter with a pinch of salt, covered. 10 min

    Add a splash of water if they start to stick, they should sweat without browning.

  3. Add the rice, stir for two minutes, pour in the white wine and let it evaporate. 3 min

    You'll smell the wine cooking off, once the sharp smell fades, move on to the broth.

  4. Add the hot broth one ladle at a time, stirring, until the rice is tender. 17 min

    The leeks will break down into the rice, that's what makes the risotto so creamy.

  5. Off the heat, stir in the rest of the butter and the parmesan, let it rest, then sprinkle with chives. 2 min

    Add the butter at the very end, never while cooking, to keep its fresh flavor.

Our tips to get it right

  • Keep the broth at a steady simmer on the next burner, cold broth cools the rice down and makes cooking take longer.
  • Taste the rice around the fifteen minute mark, it should still have a slight bite before you stir in the last of the butter.
  • Don't rinse the arborio rice before cooking, its surface starch is exactly what makes the risotto creamy.

The variations

  • Swap part of the parmesan for grated Gruyère or Comté for a milder, less salty flavor.
  • Add browned smoked bacon bits before the leeks for a heartier, non vegetarian version.
  • For a faster version, use parboiled round rice and cut the broth down to one liter.

What to serve it with

  • A green salad with lemon dressing
  • A glass of the same dry white wine
  • Extra parmesan shavings on top

Storage

This risotto keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well since the rice loses its creaminess once thawed. Reheat gently in a saucepan with a splash of broth or water to bring back its texture.

Questions about this dish

Can I use a different rice instead of arborio?

Carnaroli works just as well and is a bit more forgiving if overcooked slightly. Avoid basmati or long grain rice, they don't release enough starch for that creamy risotto texture.

Can I make this risotto ahead of time?

Risotto turns out best made fresh, since the rice keeps cooking as it cools down. You can slice and soften the leeks ahead of time, though, to save a step on the night you cook.

Can I make this without white wine?

Yes, swap the wine for a bit of hot broth with a splash of lemon juice to keep some acidity. The flavor will be slightly milder but the risotto will still turn out well.

Why is my risotto gluey instead of creamy?

This usually happens when the broth is added too fast or isn't hot enough, which cooks the rice unevenly. Add the broth one ladle at a time and wait until it's nearly absorbed before adding more.

How long does it take to make a leek risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a leek risotto?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek risotto cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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