Creamy Leek Risotto

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 4 cups (950ml) vegetable or chicken broth, heated 4 cups (950ml) vegetable or chicken broth, heated
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons (28g) butter 2 tablespoons (28g) butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté until the leeks are softened, about 5 minutes.
2. 2.
   Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 1-2 minutes, until the rice becomes translucent around the edges.
3. 3.
   Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.
4. 4.
   Begin adding the heated broth to the rice, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
5. 5.
   Stir in the heavy cream and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
6. 6.
   Remove the risotto from the heat and stir in the butter until melted and creamy.
7. 7.
   Let the risotto rest for a few minutes before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice only the white and light green parts of the leeks for this recipe.

Tips & Tricks

• To enhance the flavor, you can add a splash of fresh lemon juice to the risotto just before serving.
• For a vegetarian option, substitute vegetable broth for the chicken broth.
• If you prefer a lighter version, you can use half-and-half instead of heavy cream.
• Experiment with different types of cheese, such as Gruyere or Fontina, for a unique twist on the traditional recipe.
• Leftover risotto can be transformed into delicious arancini (Italian rice balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Leek Risotto hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley. Pair it with a crisp green salad or steamed vegetables for a complete meal.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ring mold or a small bowl. Carefully remove the mold and drizzle some olive oil around the risotto. Garnish with a few sautéed leek slices and a sprinkle of black pepper.