10 Leek Risotto Recipes for a Delicious Italian Dinner

Leek risotto is a classic Italian dish. It can be the star of a special dinner or a mouthwatering side dish. See, below, 10 recipes for this quick, practical and delicious dish.

1. Leek risotto with parmesan

Ingredients

• 1 strand of olive oil
• 2 tablespoons of butter
• 1 large chopped onion
• 2 crushed garlic cloves
• 1 cup arborio rice
• ½ cup of white wine
• vegetable broth
• salt to taste
• Black pepper to taste
• 1 leek stalk, cut into rings
• ½ cup grated Parmesan cheese

Preparation mode

1. In a pan, place a thread of olive oil, a spoon of the butter, the onion, the garlic and cook until the onion is transparent;
2. Add the rice, mix a little and add the white wine, stirring constantly until the alcohol evaporates;
3. With a ladle, gradually add the vegetable broth and mix well;
4. Repeat this process for approximately 15 minutes, until the rice is soft and creamy;
5. After that, season with salt and pepper;
6. Add the leek, mix and cover for a few minutes;
7. Add the Parmesan cheese, the rest of the butter and mix well;
8. Serve on a plate and finish with more cheese and leek on top.

2. Leek risotto with brie cheese

Ingredients

• olive oil to taste
• 1 chopped onion
• 3 minced garlic cloves
• 1 stalk of chopped leek
• 3 cups of arborio rice
• 300 ml dry white wine
• vegetable broth
• 150g cubed brie cheese
• 1 tablespoon of butter
• Juice of ½ lemon
• Cherry tomatoes sautéed in butter to taste

Preparation mode

1. In a pan, over low heat, add the oil, onion, garlic and sauté well until translucent;
2. Add the leek, mix and sauté the rice until it has transparent tips;
3. Add the white wine and stir until the alcohol evaporates;
4. Add two ladles of broth and keep stirring;
5. Repeat the previous step for about 10 to 15 minutes;
6. Put the cheese, mix, add the butter and stir again;
7. Finish with the lemon juice, tomatoes and it’s ready to serve!

3. Leek risotto with lemon

risotto ingredients

• olive oil to taste
• ½ onion chopped
• 1 large leek stalk, sliced
• 1 cup arborio rice
• ½ glass of dry white wine
• vegetable broth
• lemon zest
• 100 g grated parmesan cheese
• 50 g cold butter
• salt to taste
• Black pepper to taste

Leek Crunch Ingredients

• Oil
• 1/3 of the sliced ​​leek
• 3 tablespoons of wheat flour
• salt to taste

Risotto preparation method

1. In the pan, add the oil, the onion, ⅓ of the leek and sauté well;
2. Add the rice and sauté until it becomes slightly translucent;
3. Add the white wine and wait for some of the alcohol to evaporate;
4. Then add the vegetable broth little by little;
5. Stir and repeat the process for about 15 to 20 minutes or until the rice is al dente;
6. Add another 1/3 of the leek, the lemon zest and turn off the heat;
7. Add the cold butter, adjust the salt, pepper, mix and set aside.

How to prepare the leek crispy

1. In a pan, heat the oil for frying;
2. In a small bowl, place the last third of the leek, the flour and mix;
3. Put this leek to fry in hot oil and remove quickly;
4. Transfer the fried garlic to a plate with paper towels and season with salt;
5. To assemble, serve the risotto on the plates and finish with the crispy.

4. Leek risotto with Sicilian lemon

Vegetable broth ingredients

• 2 liters of water
• 1 whole onion
• 1 carrot
• 3 celery stalks
• 1 vegetable broth tablet

ristoto ingredients

• 20 ml of olive oil
• 3 chopped onions
• 2 chopped leeks
• 300 g of arborio rice
• 120 ml dry white wine
• Juice of 1 lemon
• 90 g of butter
• 100g grated Parmesan cheese

Vegetable broth preparation method

1. In a pan, put the water to boil, add the onion, carrot, the tied celery, the broth tablet and let it cook for about 1 hour;
2. After this time, reverse to use in risotto or other preparations.

Risotto preparation method

1. In a pan, place the olive oil, the onions and fry until they become transparent;
2. Add the rice, stir well, add the wine and wait for the alcohol to evaporate, always stirring;
3. Continue basting the risotto with the broth until the rice is cooked;
4. Add the leeks, adjust the salt and cook for a few more minutes;
5. When the rice is al dente, add the lemon juice, butter and Parmesan;
6. Mix everything and you’re done!

5. Leek and sun-dried tomato risotto

broth ingredients

• 1 ½ liter of water
• 1 onion
• 2 potatoes
• 2 carrots
• 1 leek stalk
• 1 bouquet of marjoram, sage, parsley, chives and rosemary

risotto ingredients

• 1 tablespoon of olive oil
• ½ onion chopped
• 2 minced garlic cloves
• 2 cups arborio rice
• ½ glass of white wine
• salt to taste
• pepper to taste
• Chopped dried tomato
• chopped leek
• 1 cup grated cheese
• Butter
• chopped arugula leaves

Broth preparation method

1. In a pan, place all the ingredients;
2. Bring to a boil for approximately 1 hour to extract all the flavors and set aside.

Risotto preparation method

1. In a pan, put the oil and sauté the onion and garlic;
2. Then add the rice, stir and add wine, salt and pepper;
3. Then add the broth, little by little, always mixing in circular motions;
4. With the risotto al dente, add the sun-dried tomatoes and leek;
5. Finish with the Parmesan cheese and butter, mixing with more speed;
6. Decorate with chopped arugula on top and enjoy!

6. Leek risotto with hearts of palm

Ingredients

• 2 sachets of vegetable broth
• 2 liters of hot water
• 2 tablespoons of olive oil
• 1 small onion chopped
• 2 cups of arborio rice
• 200 ml of white wine
• 1 chopped leek
• 500 g of chopped palm
• 2 tablespoons unsalted margarine
• 50 g grated parmesan cheese

Preparation mode

1. Dissolve the vegetable stock in 2 liters of water and set aside;
2. In a pan, put the oil, the chopped onion and sauté for a few minutes;
3. Add the rice, fry for a few minutes and add the white wine, always stirring;
4. Add the vegetable broth, little by little, whenever the rice liquid is drying;
5. Put the leek and continue to water with the broth;
6. Add the hearts of palm and repeat the process of adding broth until all the rice is cooked;
7. Remove the pan from the heat, finish with the margarine and cheese. Serve as you wish and enjoy!

7. Leek risotto with bacon

Ingredients

• 300 g of chopped bacon
• 3 tablespoons of butter
• ½ onion chopped
• 2 cups chopped leek
• 3 cups of arborio rice
• 200 ml of white wine
• vegetable broth
• 150 g grated parmesan

Preparation mode

1. In a pan, fry the bacon until golden and set aside;
2. In the same pan, with the bacon fat, mix two tablespoons of the butter and the onion;
3. Add the leek, rice and sauté for 2 minutes;
4. Put the white wine, stir and add the vegetable broth little by little;
5. To finish, add the bacon, grated Parmesan, the last spoon of butter and you’re done!

8. Leek and sausage risotto

Ingredients

• 250 g thinly sliced ​​calabrese sausage
• 1 strand of olive oil
• 2 spoons of butter
• 100 g chopped leek
• 200 g of rice
• 50 ml dry white wine
• 1 l of chicken broth
• 100 g of parmesan cheese

Preparation mode

1. In a pan, drizzle olive oil and fry the sausages;
2. Then add a spoon of the butter, the leek, the rice and mix;
3. Add the white wine and mix;
4. Gradually add the vegetable broth until the rice is cooked;
5. Finish parmesan cheese and you’re done!

9. Vegan Leek Risotto

broth ingredients

• 2 medium onions
• 2 medium carrots
• 2 large celery stalks
• Leaves of 1 leek
• 1 handful of celery leaves
• 5 peppercorns
• 3 bay leaves
• 4 pieces of cloves
• 2 liters of water

Ingredients

• 3 tablespoons of oil
• 3 minced garlic cloves
• ½ cup chopped onion
• 1 ½ cups of arborio rice
• ½ cup dry white wine
• 2 cups sliced ​​leek
• ½ cup of frozen peas
• 1 cup of tofu
• ½ cup chopped parsley and chives
• salt to taste
• ground pepper to taste

Broth preparation method

1. Roughly chop the onions, carrots, celery and leek leaves;
2. Put everything in a large pot;
3. Add celery leaves, peppercorns, bay leaves, cloves and water;
4. Bring to a boil over medium heat;
5. When it starts to boil, lower the heat and let it cook for 30 minutes;
6. Strain and reserve in a pan over low heat.

Risotto preparation method

1. In a pan, put the oil and sauté the garlic with the onion;
2. Add the rice and sauté for a few minutes;
3. Add the wine and wait for the alcohol to evaporate;
4. Then add the leeks and the hot vegetable broth;
5. Stir well until the broth dries completely and add another cup of broth;
6. Repeat the process until the risotto is al dente;
7. Add the peas, tofupiry, parsley, chives and mix well;
8. Adjust the salt, sprinkle the ground pepper on top and serve!

10. Vegan Leek Risotto with Shiitake

Ingredients

• 2 tablets of vegetable broth
• 4 cups of hot water
• 1 tablespoon of olive oil
• 50 g shiitake mushroom
• Black pepper to taste
• salt to taste
• ½ onion chopped
• 2 cloves of minced garlic
• 2 chopped leeks
• 1 cup arborio rice
• ½ cup dry white wine

Preparation mode

1. Prepare the vegetable broth by dissolving it in hot water and set aside;
2. In a pan, place the oil and the mushrooms;
3. Stir, season with pepper, salt and reserve the mushrooms;
4. In the same pan, sauté the chopped onion, garlic and leeks;
5. Add the rice and sauté a little more;
6. Add the wine and let the alcohol evaporate;
7. Gradually add the vegetable broth little by little, always stirring;
8. After a few minutes, return the mushrooms to the pan, add more broth and mix;
9. Adjust the seasonings and you’re done!

Now, have you ever imagined a leek risotto served with a very delicious wine? To learn how to harmonize the types of drink with different dishes, follow the full article that brings a true wine guide for beginners!