Savory Leek Risotto

There’s something so comforting about a warm bowl of risotto, especially when leeks are involved. I’ve made this dish countless times, and it never fails to make my kitchen smell amazing. But I know what you might be thinking – isn’t risotto hard to make? Trust me, I used to worry about the same thing. The truth is, while it needs a bit of attention (and some gentle stirring), it’s actually pretty straightforward.

I learned this recipe back when I was just starting to experiment with Italian cooking, and it’s stayed in my regular rotation ever since. What I love most is how the leeks slowly melt into the creamy rice, creating a dish that’s both simple and satisfying. It’s become my go-to recipe for those evenings when I want something cozy but not too heavy.

When friends ask me for a foolproof dinner idea, this is often the recipe I share. It works just as well for a quiet weeknight dinner as it does for having company over, and you probably already have most of the ingredients in your kitchen right now.

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones that are straight and firm with crisp, dark green leaves and white bottoms that are at least 3 inches long. The smaller and younger the leek, the more tender and mild it will be, which is perfect for risotto. You’ll want to use only the white and light green parts of the leek since the dark green tops can be tough and bitter. Before using them, be sure to clean your leeks thoroughly by slicing them lengthwise and rinsing between the layers, as they often hide dirt and sand between their tightly packed leaves. If you can’t find fresh leeks, it’s better to wait until you can rather than substituting with frozen ones, since fresh leeks provide the best flavor and texture for risotto.

Options for Substitutions

While some ingredients in risotto are essential, there’s still room for some smart swaps:

• Carnaroli rice: This is one ingredient you shouldn’t substitute – carnaroli or arborio rice are must-haves for proper risotto. Regular rice won’t give you that creamy texture risotto is known for.
• Leeks: If you can’t find leeks, try using a combination of green onions and yellow onions. Use the white parts of 6-8 green onions plus one small diced yellow onion to replace the leeks.
• White wine: No wine? Mix 3/4 cup extra broth with 1/4 cup lemon juice to get that same bright flavor. You could also just use additional broth, though you’ll miss some of that tang.
• Heavy cream: The whipped cream can be skipped if you prefer – just add an extra tablespoon of butter at the end for richness.
• Parmesan cheese: While Parmesan is traditional, Pecorino Romano or Grana Padano work great too. Just avoid pre-grated cheese – fresh is best for proper melting.
• Chives: Out of chives? Try finely chopped green onion tops or fresh parsley for that pop of green and fresh flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making risotto is rushing the process – stirring too quickly or adding too much broth at once will give you a gummy texture instead of that perfect creamy consistency. Another common error is not cleaning your leeks properly – these vegetables can hide dirt between their layers, so it’s essential to slice them first, then soak and rinse them in cold water to remove any grit. The temperature of your broth matters more than you might think – using cold broth will interrupt the cooking process, so keep it simmering in a separate pot while you gradually add it to your rice. For the best results, don’t skip toasting the rice (it should make a clicking sound against the pot) before adding any liquid, and remember to stir frequently but gently to release the starches without breaking the rice grains.

What to Serve With Leek Risotto?

This creamy, comforting leek risotto works really well with simple sides that won’t overshadow its subtle flavors. A plate of roasted asparagus or sautéed mushrooms makes a perfect veggie companion, letting the risotto remain the star of the show. For protein, try serving it alongside some pan-seared scallops or a piece of grilled chicken breast – both options complement the dish without overwhelming it. If you’re keeping things vegetarian, a fresh arugula salad with lemon dressing adds a nice peppery contrast to the creamy rice and brings some brightness to the plate.

Storage Instructions

Keep Fresh: This creamy leek risotto will stay good in the fridge for up to 3 days when stored in an airtight container. The rice might absorb more liquid as it sits, making it a bit thicker than when freshly made, but don’t worry – that’s totally normal!

Make Ahead: While risotto is best enjoyed fresh, you can get a head start by cooking the leeks ahead of time. Store the cooked leeks in the fridge for up to 2 days, then just warm them up when you’re ready to make your risotto. This cuts down on prep time when you’re ready to cook!

Warm Up: To bring leftover risotto back to its creamy glory, warm it up in a pan over medium-low heat. Add a splash of warm broth or water while stirring to help restore that lovely, smooth texture. You might want to add an extra pat of butter and a sprinkle of Parmesan to make it extra special.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 5 cups vegetable broth
• 2 tablespoons extra-virgin olive oil, with additional as necessary
• 3 small leeks, halved and sliced thinly
• 1 minced shallot
• 1 cup carnaroli rice
• 1 cup white wine
• 2 tablespoons butter, unsalted
• 1/4 cup grated parmesan cheese
• 1/3 cup heavy cream, softly whipped
• 1 pinch kosher salt, with extra for seasoning
• 2 tablespoons chopped chives for topping

Step 1: Prepare Stock and Sauté Aromatics

Begin by placing your stock in a stockpot over low heat to keep it at a gentle simmer.

Have a ladle nearby for easy access.

Heat 2 tablespoons of oil in a deep, heavy sauté pan over medium heat.

Add the shallot and cook for 2 to 3 minutes until they turn translucent, being careful not to let them brown.

Next, add the leeks and cook for an additional 3 to 5 minutes until softened.

Step 2: Toast the Rice

Stir the rice into the sautéed shallots and leeks, allowing it to toast for 2 to 3 minutes.

This helps bring out the flavor in the rice and preps it for absorbing the stock and other flavors.

Step 3: Deglaze and Begin Cooking the Rice

Pour the wine into the pan and let it simmer until fully absorbed by the rice, ensuring to scrape the pan frequently to prevent the rice from sticking.

Season the rice with salt, then begin the process of adding the stock.

Do this a ladle-full at a time, stirring often, and allowing most of the liquid to be absorbed before adding more.

Continue this cycle until the rice is al dente, meaning it’s fully cooked but still has a slight bite on the inside.

Step 4: Incorporate Butter and Cheese

Once the rice is ready, turn off the heat.

Vigorously beat in the butter and cheese using a wooden spoon to emulsify them with the rice.

You might find it easier to move the pan to a secure setting like a towel on the counter.

Don’t hesitate to vigorously shake the pan back and forth with one hand while stirring with the other, ensuring everything melds together smoothly.

Step 5: Add Final Ingredients and Serve

Stir in the whipped cream and season with salt, if needed.

Continue stirring energetically until all ingredients are thoroughly incorporated and the risotto is creamy.

Serve the risotto immediately, garnishing with additional Parmesan cheese and chives for a delightful finishing touch.