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Ready in just 30 minutes, this leek risotto with goat cheese is the perfect elevated weeknight dinner. Complete with parmesan, goat cheese, and lemon, this risotto will be in your dinner rotation.
save this recipe!If you’ve been to a fancy Italian restaurant, then you’ve probably had (and dreamed about) risotto. But typically, it takes hours to make and is a labor of love. After developing many risotto recipes, I finally figured out how to make quick, weeknight risotto that tastes just as creamy and dreamy as traditional risotto.
This creamy and savory leek risotto is made with a blend of garlic, parmesan cheese, lemon, and goat cheese! Perfect for four, this dish provides hearty servings and tastes perfectly cheesy.
Here’s what you’ll need
For this leek recipe, we’re mixing things up with sautéed garlicky leeks, peas, and double cheese!
- Leeks: First up, you’ll need 2 medium leeks.
- Risotto Sauce: All great risotto sauces need a few key ingredients: garlic, vegetable broth, olive oil (or butter), and white wine. You can always leave out the alcohol, but it helps to lift the rich, creamy flavors.
- Arborio Rice: This rice has unique starch characteristics that will make our finished risotto creamy and delicious (without having to add cream). It’s a staple of any risotto.
- Parmesan: Grate your own fresh parmesan for the best flavor and texture. For strict vegetarians, look for a vegetarian parmesan brand (you can often find it at Whole Foods and health food grocery stores).
- Mix-Ins: Frozen peas add a burst of spring flavor, and goat cheese makes the dish totally creamy.
making leek risotto really is simple
And it’s all made right on the stove!
Step 1: Prepare the Leeks
Clean and cut the leeks into ¼-inch thick half-moons.
Step 2: Cook the Leeks
Next, heat the oil in a large pot over medium heat. Add the leeks and garlic, cooking until the leeks are a bit soft and bright green. It should take about 7 minutes. Remove half of the leeks and save them for later, leaving the other half in the pan.
Step 3: Prepare the Rice
Next, add the 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.
Step 4: Add the Liquids
Add the wine to the pot and simmer until absorbed. Slowly add the vegetable broth, adding ½ cup at a time. We don’t ever want it to come to a boil fully. Wait until the broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so.
Step 5: Include the Add-ins
Finally, stir in the parmesan until melted. Stir in the frozen peas, goat cheese, and reserved leeks. Taste and add salt, pepper, and lemon juice to suit your taste!
Add more veggies
Want to add a few more veggies to your risotto? Mix in chopped green peppers, broccoli, onion, or asparagus!
more savory risottos
Pepper and Gorgonzola Risotto
30 minutes
Stovetop Butternut Squash Risotto Recipe
30 minutes
Lemon Basil Risotto
25 minutes
Easy Gourmet Mushroom Risotto
30 minutes
Creamy Leek Risotto With Goat Cheese
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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
