If you’re in the mood for a warm, comforting dish, this leek risotto with lemon and fresh herbs is just the ticket. It beautifully highlights the sweet yet slightly earthy taste of the leeks, combined with a pop of lemon that brightens the whole dish.
This risotto recipe addresses common concerns of dryness and lack of flavor typically found in creamy rice dishes with leeks and spring onions.
I’ve had my share of kitchen mishaps, like when I added too much broth at once and ended up with a soupy mess. Since then, I learned that taking it slow really makes all the difference, allowing the rice to soak up that delicious flavor. Plus, it’s perfect for those busy weeknights or when friends drop by unexpectedly.
This recipe is a hit because it balances creaminess with a lovely texture from the leeks and herbs. Spend about an hour on this, and you’ll have a satisfying meal that can easily serve a family of four. It’s a well-tested dish that I return to often, especially when I crave comfort food on a chilly evening.
If you’re looking to pair it with something special, try it alongside my Risotto ai Porcini for a rich and hearty experience!
Table of contents
Why You Will Love This Recipe
- Fresh and Bright Flavor – The citrus notes from the lemon juice and zest cut through the richness of the risotto, giving each bite a refreshing twist that makes the dish stand out.
- Hearty and Satisfying Texture – Arborio rice lends a creamy, slightly chewy texture that’s uniquely comforting, making it an ideal dish for cozy dinners or special occasions.
- Easy Customization Options – You can easily adjust the herbs and toppings to match your preferences, whether you want a stronger herb flavor or to add seasonal veggies for extra color.
- Make-Ahead Friendly – This risotto stores well in the fridge, allowing you to prepare a large batch ahead of time and simply reheat it for a quick meal throughout the week.
Lemon Leek Risotto with Fresh Herbs
- Prep Time: 15 minutes
- Cool Time: None
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious vegetarian leek risotto with charred leeks and spring onions, perfect for a comforting meal.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (14 g) butter
- 2 large leeks (about 450 g), cleaned and sliced
- Sea salt, to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups (300 g) Arborio rice
- ½ cup (125 ml) dry white wine
- 4 cups (1 liter) warm broth (vegetable or chicken)
- ½ to 1 cup (125–250 ml) hot water, optional
- ¼ cup (4 tablespoons, 60 ml) fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ cup (25 g) Parmesan cheese, grated
- Cherry tomatoes, a handful (optional, for garnish)
Instructions
- Step 1: Sauté the Leeks: Heat 2 tablespoons (30 ml) of olive oil in a large pan over medium heat. Add the sliced leeks along with a pinch of sea salt. Cook, stirring occasionally, until the leeks are soft and lightly caramelized, about 10 minutes. If they are not soft after this time, cover the pan and cook for an additional 5 minutes, stirring occasionally.
- Step 2: Cook Aromatics: Add the remaining 1 tablespoon (15 ml) of olive oil and the 1 tablespoon (14 g) butter to the pan. Add the finely chopped onion and cook over medium heat until softened, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Step 3: Toast Arborio Rice: Stir in the Arborio rice, coating it well with the oil and butter. Cook, stirring constantly, until the rice is slightly translucent around the edges, about 2 to 3 minutes. This step enhances the rice’s flavor and texture.
- Step 4: Deglaze with Wine: Pour in the ½ cup (125 ml) dry white wine, stirring frequently. Continue cooking until the wine is mostly absorbed by the rice.
- Step 5: Gradually Add Broth: Begin adding the warm broth one ladleful at a time, stirring often and allowing each addition to be absorbed before adding the next. Continue this process for about 20 to 25 minutes. If the risotto becomes too dry during cooking, add additional warm broth ½ cup at a time. For a thinner consistency, stir in hot water ½ cup at a time about 30 minutes into cooking until desired texture is reached.
- Step 6: Stir in Leeks and Lemon: Mix the sautéed leeks back into the risotto along with the lemon juice (¼ cup, 4 tablespoons or 60 ml) and lemon zest (1 teaspoon). Cook while stirring for an additional 2 to 3 minutes to harmonize the flavors.
- Step 7: Add Herbs and Cheese: Stir in the chopped dill and parsley (2 tablespoons each) and the grated Parmesan cheese (¼ cup, 25 g). Season to taste with sea salt if needed, tasting and adjusting near the end of cooking.
- Step 8: Serve and Garnish: Spoon the risotto into bowls. Garnish with a handful of cherry tomatoes if desired, additional chopped herbs, and a sprinkle of lemon zest to brighten the presentation and flavor.
Notes
- Room Temperature: Store risotto in an airtight container on the counter for up to 2 days to preserve texture and flavor.
- Refrigeration: Keep risotto in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain creaminess.
- Freezing: Place risotto in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the leeks do not soften sufficiently during sautéing, cover the pan and cook for 5 more minutes, stirring occasionally for even cooking.
- To fix risotto that is too thick, add hot water ½ cup at a time about 30 minutes into cooking until the texture is creamy but not soupy.
- If the risotto becomes too dry, add warm broth ½ cup at a time around the 20-minute mark to reintroduce moisture.
- Adjust seasoning by adding sea salt and fresh herbs in the last 5 minutes of cooking, tasting as you go to balance flavors.
- When reheating leftover risotto, warm it slowly over low heat with a splash of broth or water, stirring frequently for about 5 to 7 minutes to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Arborio rice: This short-grain rice helps create that creamy texture risotto is known for. Look for bright white grains; dull grains may not cook evenly.
- Leeks: Choose firm, pale green leeks for the best flavor. They should be without any wilted leaves. Clean them thoroughly, as dirt can hide between layers.
- Lemon: Use fresh lemons for zesty juice and zest. Avoid pre-packaged lemon juice, as it lacks the bright flavor. Roll the lemon on the counter for easier juicing.
- Vegetable broth: Opt for a low-sodium variety to control saltiness and enhance the flavors of the other ingredients. Look for a clear broth with no added preservatives.
- White wine: A dry white wine adds depth and complexity to the risotto. Choose a wine that you enjoy drinking! Avoid sweet varieties for a balanced flavor.
- Parmesan cheese: Freshly grated Parmigiano-Reggiano works best. It’ll melt beautifully and adds a nutty, salty finish. Pre-grated cheese lacks the same flavor and texture.
- Fresh herbs: Use a mix of parsley and thyme for bright, fresh notes. They should be vibrant and fragrant, wilting or browning herbs won’t contribute much flavor.
- Arborio rice: This short-grain rice helps create that creamy texture risotto is known for. Look for bright white grains; dull grains may not cook evenly.
- Leeks: Choose firm, pale green leeks for the best flavor. They should be without any wilted leaves. Clean them thoroughly, as dirt can hide between layers.
- Lemon: Use fresh lemons for zesty juice and zest. Avoid pre-packaged lemon juice, as it lacks the bright flavor. Roll the lemon on the counter for easier juicing.
- Vegetable broth: Opt for a low-sodium variety to control saltiness and enhance the flavors of the other ingredients. Look for a clear broth with no added preservatives.
- White wine: A dry white wine adds depth and complexity to the risotto. Choose a wine that you enjoy drinking! Avoid sweet varieties for a balanced flavor.
- Parmesan cheese: Freshly grated Parmigiano-Reggiano works best. It’ll melt beautifully and adds a nutty, salty finish. Pre-grated cheese lacks the same flavor and texture.
- Fresh herbs: Use a mix of parsley and thyme for bright, fresh notes. They should be vibrant and fragrant, wilting or browning herbs won’t contribute much flavor.
Recipe Tips
- If leeks aren’t soft after sautéing, cover pan and cook for an additional 5 minutes over medium heat, stirring occasionally for even cooking.
- For risotto that’s too thick, gradually stir in hot water ½ cup at a time, 30 minutes into cooking, until desired consistency is reached.
- When risotto becomes too dry, add ½ cup warm broth at a time, stirring periodically 20 minutes into the cooking process to integrate moisture back.
- If the risotto lacks flavor, adjust seasoning by adding sea salt and fresh herbs while stirring in the last 5 minutes of cooking, tasting as you go.
- When using leftover risotto, reheat over low heat with a splash of broth or water, stirring frequently for about 5-7 minutes until warmed through.
Serving Suggestions
Serve leek risotto alongside a crisp arugula salad or roasted asparagus for added greens. Consider pairing it with grilled chicken or shrimp to complete the meal.
Add to stuffed bell peppers or use as a filling for savory pastries for a different twist. Incorporate into a vegetable bake for a hearty dish filled with flavors.
Top with a drizzle of extra virgin olive oil or a sprinkle of fresh herbs for more brightness. You can finish with grated Parmesan or vegan cheese alternatives for depth.
Recipe variations
- You can use spring onions instead of leeks for a milder onion flavor in the risotto. Adjust quantity to about 2 cups sliced for similar texture and taste.
- Add fresh thyme or rosemary in place of dill and parsley, using 1 tablespoon each, to introduce a piney herbal note enhancing the risotto’s aroma.
- Either homemade vegetable broth or store-bought low-sodium broth can be used; warm 4 cups (1 liter) for gradual incorporation while cooking the Arborio rice.
- If making for more people, double all ingredients precisely, especially 3 cups Arborio rice and 8 cups broth, stirring consistently to maintain creamy risotto texture.
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How to Store?
To keep your Lemon Leek Risotto with Fresh Herbs fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep on the counter up to 2 days to preserve texture and flavor.
Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat gently to maintain creaminess.
Freezing: Transfer into a freezer container or bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Other Recipes You’ll Love
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