Try this creamy Leek Risotto dish for a delicious option made complete with parmesan, goat cheese, and lemon! Ready in half an hour and perfect for weeknights.
I’ve always loved risotto. Maybe it’s because it’s a way cooler, more posh upgrade to a standard rice dish, or maybe it’s because it feels like an indulgent dish of pasta. Either way, risotto is good.
And because you can never have too many risotto recipes, I decided to try it out with our spotlight ingredient of the moment — leeks!
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. Let’s cook!
Ingredients in leek risotto
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. Not sure how to pick the best leeks? Here’s our leek 101 rundown!
- Garlic: I mean…is any dish complete without garlic?
- Arborio Rice: Next up, we’ll use arborio rice, a.k.a. risotto rice, which has unique starch characteristics that will make our finished risotto creamy and delicious (without having to add cream).
- White Wine: Optionally include ¼ cup of your favorite white wine to brighten up the flavors of this risotto.
- Vegetable Broth: We use broth instead of water when making risotto to add maximum flavor! 4 cups warm of vegetable broth will help give the risotto a thick, creamy texture.
- Parmesan: Use ½ cup of grated parmesan cheese, because cheese always makes dishes that much better! For strict vegetarians, look for a vegetarian parmesan brand (you can often find it at Whole Foods and health food grocery stores).
- Frozen Peas: Add ½ cup of frozen peas for a great mix in.
- Goat Cheese: Finally, include 2 tablespoons of soft goat cheese for the ultimate creaminess!
- To Serve: Add salt, pepper, and lemon (zest + juice) to taste prior to serving!
How to make this easy leek risotto
This leek risotto recipe is as simple as any other risotto dish out there, 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. You can get full instructions here!
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. This is called toasting the rice, and helps to prevent the risotto from becoming too mushy while cooking!
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. Wait until the broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it’s al dente (a little bit chewy), stop adding broth. You may not need the full 4 cups.
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!
recipe tips
Want to add a few more veggies to your risotto? Mix in chopped green peppers, broccoli, or asparagus!
For storage, keep leftovers in an airtight container and store in the refrigerator for 2 to 3 days.
More savory, satisfying risotto dishes
Have we made a risotto lover of you? There are plenty more risotto ideas where this one came from!
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 (step-by-step instructions here).
- 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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