If you’ve been to a fancy Italian restaurant or northern Italy, 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. Not sure how to pick the best leeks? Here’s our leek 101 rundown! 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. To Serve: Add salt, pepper, and lemon (zest and juice) to taste before serving this creamy risotto!
making leek risotto really is simple
And it’s all made right on the stove! Step 1: Prepare the LeeksClean and cut the leeks into ¼-inch thick half-moons. Step 2: Cook the LeeksNext, 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 RiceNext, 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 LiquidsAdd 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-insFinally, 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!
