Leek Risotto

READY IN: 35mins
Recipe by Lyndsay Knox

Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!

Top Review by Donna

I love this! nobody else really was into ot but me, but my family thinks if it isn't loaded with fat it can't be good, I thought it was wonderful, and i will make it again many times for myself.

Ingredients Nutrition


  1. Pour the stock or broth into a saucepan and bring to a simmer.
  2. Keep liquid hot.
  3. In a large, heavy saucepan over low heat, heat oil.
  4. Add the leeks and saute about 5 minutes.
  5. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
  6. (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
  7. Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
  8. Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
  9. Add the cheese and season with salt and pepper to taste.
  10. Stir to mix well.
  11. Serve at once.
  12. Makes 8 cups.

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