The Best Creamy Leek Risotto Recipe (With Parmesan)
There are few things as luxurious and comforting as a creamy risotto. My Leek Risotto recipe is cooked perfectly al dente and has a nice, buttery, creamy consistency. I love to serve this as is, with extra added veggies, or with lemony roast chicken! Plus, you can fry these up into crispy rice risotto cakes for an elevated side! This traditional recipe uses minimal ingredients to make the best creamy leek risotto.
Leeks are in season from September to April – this risotto is perfect for a fall or early spring dish! It’s a good risotto to pair with seafood too! I would serve this with some brown butter scallops for a complete meal. This risotto with leek recipe is simple – it follows my fool-proof risotto method for perfectly cooked arborio rice. If you are a fan of risotto, check out my zucchini risotto, cacio e pepe risotto, lobster risotto, crab risotto, and arancini recipes, too! Oh, and don’t forget my chicken leek soup!
Ingredients
- Arborio Rice – The star of risotto, Arborio rice has short, plump grains with high starch content, creating a creamy, velvety texture while maintaining a delightful bite.
- Leeks – Cousins to onions, leeks offer a mild, sweet, and earthy flavor. Their subtlety enhances dishes like risotto without overpowering other ingredients. We use the green and white part of the leek, but not the dark green leaves! For best results, clean your leaks first as they can have a lot of dirt in them.
- Chicken Broth – Low sodium chicken broth adds depth and richness. It’s the liquid gold that turns simple rice into a savory, comforting dish. You can also use chicken stock! Make sure to use warm broth! To make this risotto even more delicious, use my homemade chicken stock from rotisserie chicken!
- White Wine – Dry white wine adds brightness and acidity, balancing the creaminess of risotto. Choose a dry variety like Sauvignon Blanc or Pinot Grigio for the best flavor.
- Shallot – Milder and more elegant than onions, shallots bring a touch of sweetness, melting seamlessly into risotto.
- Garlic – Garlic adds warm, savory depth. Minced cloves sautéed with shallots infuse the dish with irresistible flavor, enhancing without dominating.
- Parmesan Cheese – Parmesan adds a nutty, salty, and umami-packed punch. I prefer to use real Parmigiano Reggiano cheese, grated myself.
Step by Step Instructions
Start by rinsing the sliced leeks thoroughly under cold water to remove any grit. Drain well.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the shallot and garlic, sauté for about 2 minutes until softened.
In a saucepan, keep the chicken broth warm over low heat. This helps maintain the cooking temperature of the risotto and ensures even cooking.
Next, add the sliced leeks to the pan. Cook, stirring occasionally, until the leeks are tender and slightly caramelized, about 5-7 minutes. Season with a pinch of salt and pepper.
Add the Arborio rice to the pan with the leeks. Stir to coat the rice with the oil and toast it for about 2 minutes until the edges become translucent.
Pour in the white wine and stir constantly until it is absorbed by the rice.
Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and tender but still slightly firm to the bite (al dente). This should take about 18-20 minutes.
Remove the skillet from the heat.
Stir in the grated Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
Divide the risotto among serving plates or bowls. Garnish with chopped parsley and additional grated Parmesan if desired. Serve hot.
Tips and Notes
- Keep the Broth Warm – Keep the chicken broth warm in a saucepan over low heat. Adding cold broth to the risotto can shock the rice and slow down the cooking process, resulting in uneven texture.
- Stir Constantly, but Not Too Much – Stir the risotto frequently to release the starches that make it creamy, but don’t stir too vigorously or too often. Over-stirring can break down the rice grains and make the risotto gluey.
- Add Broth Gradually – Add the warm broth one ladleful at a time, allowing each addition to be absorbed before adding more. This slow addition ensures the rice cooks evenly and achieves the perfect creamy consistency.
- Finish with Butter and Cheese Off Heat – Stir in the butter and Parmesan cheese after removing the risotto from the heat. This ensures they melt smoothly into the dish, adding richness without overcooking. This is how you get an extra luxurious texture!
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The Best Creamy Leek Risotto Recipe (With Parmesan)
Equipment
- Large skillet or saucepan
- Medium saucepan
- wooden spoon
- ladle
- cutting board
- Knife
Ingredients
- 1 cup Arborio rice
- 2 leeks thinly sliced (white and light green parts only)
- 4 cups chicken broth low sodium
- 1 cup dry white wine
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Leeks:
- Rinse the sliced leeks thoroughly under cold water to remove any grit. Drain well.
Warm the Broth:
- In a medium saucepan, keep the chicken broth warm over low heat.
Sauté the Aromatics:
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the shallot and garlic, sauté for about 2 minutes until softened.
Cook the Leeks:
- Add the sliced leeks to the pan. Cook, stirring occasionally, until the leeks are tender and slightly caramelized, about 5-7 minutes.
- Season with a pinch of salt and pepper.
Toast the Rice:
- Add the Arborio rice to the pan with the leeks. Stir to coat the rice with the oil and toast it for about 2 minutes until the edges become translucent.
Deglaze with Wine:
- Pour in the white wine and stir constantly until it is absorbed by the rice.
Add the Broth:
- Begin adding the warm chicken broth, one ladleful at a time, stirring frequently.
- Allow each addition of broth to be absorbed before adding the next.
- Continue this process until the rice is creamy and tender, but still slightly firm to the bite (al dente). This should take about 18-20 minutes.
Finish the Risotto:
- Remove from heat.
- Stir in the grated Parmesan cheese and butter until melted and fully incorporated.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and additional grated Parmesan if desired.
- Serve hot.