Leek Risotto

"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!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
35mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Pour the stock or broth into a saucepan and bring to a simmer.
  • Keep liquid hot.
  • In a large, heavy saucepan over low heat, heat oil.
  • Add the leeks and saute about 5 minutes.
  • Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
  • (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
  • 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.
  • 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.
  • Add the cheese and season with salt and pepper to taste.
  • Stir to mix well.
  • Serve at once.
  • Makes 8 cups.

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Reviews

  1. 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.
     
  2. UnicornGirl
    I loved this!! I wouldn't eat leeks until I tried this!!! I like eating this as a side dish or a main dish!!
     
  3. jordynd2003
    A great basic. I made a bed of this risotto to serve some baked salmon that was very simply dressed with lemon juice, olive oil, salt and pepper. I squeezed half a lemon into the risotto just before the parmigianno to marry the two. My batch did require about seven cups chicken stock, however. I also didn't realize I was out of white wine till too late, so I used 1/3 cup sherry and 1/3 cup white wine vinegar instead; it had a little more tang to it than it would've with the wine, but it worked out well since the salmon was on the boring side and the leeks mellowed out so much. I can't wait to try adding a shallot, a fennel bulb, and fresh pea pods in the Spring!
     
  4. ChefLee
    Simply Delicious risotto!!!!!!!!!!! I just love the subtle flavor of the leek with the creamy rice. I used a Chardonnay and I added a couple TBSP cream at the end for an extra creamy mouth feel. This tasted great, will definitely make this risotto again! Thanks!
     
  5. eatrealfood
    This was really outstanding. A simple list of ingredients, yet exceptional results. I cheated a little and added butter in addition to the olive oil. Use a great quality parmesan and you have a great dish.
     
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