Description
Spring Risotto With Leeks is a vibrant, creamy dish that captures the essence of spring in every bite. With tender leeks and rich arborio rice, this risotto transforms simple ingredients into a gourmet experience. Perfect for gatherings or cozy dinners, it’s not just a meal; it’s an invitation to savor the season. Elevate your culinary skills with this foolproof recipe that guarantees restaurant-quality results at home!
Ingredients
Scale
- 1 cup arborio rice
- 2 medium fresh leeks, sliced
- 4 cups vegetable broth (warm)
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add sliced leeks and minced garlic, sautéing until softened (about 5 minutes).
- Stir in arborio rice for 2-3 minutes until slightly translucent.
- Pour in white wine, stirring until mostly absorbed.
- Gradually add warm vegetable broth one ladle at a time, allowing each addition to be absorbed before adding more, stirring continuously (about 18-20 minutes).
- Remove from heat and stir in butter and Parmesan cheese until melted. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 2g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg