Description
A delicious vegetarian leek risotto with charred leeks and spring onions, perfect for a comforting meal.
Ingredients
Scale
- 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