10 wonderful recipes, super easy and fast

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Leek risotto is a classic Italian dish. It can be the star of a special dinner or a mouth-watering side dish. Here are 10 recipes for this quick, practical, and delicious dish.

1. Leek risotto with parmesan

Ingredients

• 1 drizzle of olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• ½ cup white wine
• Vegetable broth
• Salt to taste
• Black pepper to taste
• 1 sliced leek stalk
• ½ cup grated parmesan cheese

Directions

1. In a pan, add a dash of olive oil, a tablespoon of butter, the onion, the garlic and cook until the onion is transparent;
2. Add the rice, mix a little and pour in the white wine, stirring constantly until the alcohol evaporates;
3. With a ladle, gradually add the vegetable stock and mix well;
4. Repeat this process for about 15 minutes, until the rice is smooth and creamy;
5. After that, season with the salt and black pepper;
6. Add the leeks, mix, and cover for a few minutes;
7. Add the Parmesan cheese, the remaining butter and stir well;
8. Serve on a plate and finish with more cheese and leeks on top.

2. Leek risotto with brie cheese

Ingredients

• Olive oil to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 chopped leek stem
• 3 cups arborio rice
• 300 ml dry white wine
• Vegetable broth
• 150 g diced brie cheese
• 1 tablespoon butter
• Juice of ½ Sicilian lemon
• Cherry tomatoes sautéed in butter to taste

Directions

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

3. Lemon leek risotto

Risotto ingredients

• Olive oil to taste
• ½ onion, minced
• 1 large leek stem, sliced
• 1 cup arborio rice
• ½ cup dry white wine
• Vegetable broth
• Lemon zest
• 100 g grated parmesan cheese
• 50 g chilled butter
• Salt to taste
• Black pepper to taste

Ingredients of the leek crunchy

• Oil
• 1/3 of sliced leek
• 3 tablespoons of flour
• Salt to taste

How to prepare the risotto

1. In the pan, add the olive oil, onion, ⅓ of leeks and saute well;
2. Add the rice and saute until slightly translucent;
3. Add the white wine and wait for some of the alcohol to evaporate;
4. Then gradually add the vegetable stock;
5. Stir and repeat the process for about 15 to 20 minutes or until you notice that the rice is al dente;
6. Add another 1/3 of the leeks, the lemon zest and turn off the heat;
7. Add the chilled butter, adjust the salt and pepper, mix and set aside.

How to prepare the leek crunchy

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

4. Leek risotto with Sicilian lemon

Vegetable broth ingredients

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

Ingredients for ristoto

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

How to prepare the vegetable broth

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

How to prepare risotto

1. In a pan, add 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. Gradually drizzle the broth over the risotto until the rice is cooked;
4. Add the leeks, adjust the salt, and cook for a few minutes more;
5. When rice is al dente, add lemon juice, butter and Parmesan;
6. Mix everything together and it’s ready!

5. Leek and dried tomato risotto

Broth ingredients

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

Ingredients of risotto

• 1 tablespoon olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 cups arborio rice
• ½ cup white wine
• Salt to taste
• Pepper to taste
• Chopped dried tomatoes
• Chopped leek
• 1 cup grated cheese
• Butter
• Minced arugula leaves

How to prepare the broth

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

How to prepare the risotto

1. In a pan, add the olive oil and saute the onion and garlic;
2. Then add the rice, stir and add wine, salt and pepper;
3. Then, gradually add the broth, little by little, always mixing in circular movements;
4. When the risotto is al dente, add the dried tomatoes and leeks;
5. Finish with the Parmesan cheese and butter, mixing more quickly;
6. Garnish with chopped arugula on top and enjoy!

6. Leek and palm heart risotto

Ingredients

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

Directions

1. Dissolve the vegetable stock in 2 liters of water and set aside;
2. In a pan, put the olive oil, the chopped onion and saute for a few minutes;
3. Add the rice, fry for a few minutes and add the white wine, stirring constantly;
4. Add the vegetable stock, little by little, whenever the liquid from the rice is drying up;
5. Put in the leeks and continue watering with the broth;
6. Include 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 desired and enjoy!

7. Leek risotto with bacon

Ingredients

• 300 g chopped bacon
• 3 tablespoons butter
• ½ onion, minced
• 2 cups chopped leeks
• 3 cups arborio rice
• 200 ml white wine
• Vegetable broth
• 150 g grated parmesan

Directions

1. In a pan, fry the bacon until golden brown and set aside;
2. In the same pan, with the bacon fat, mix two tablespoons of the butter and the onion;
3. Add the leeks, rice and saute for 2 minutes;
4. Pour in the white wine, stir and add the vegetable stock little by little;
5. To finish, add the bacon, grated parmesan, the last spoonful of butter and you’re done!

8. Leek and sausage risotto

Ingredients

• 250 g thinly sliced calabresa sausage
• 1 dash of olive oil
• 2 tablespoons of butter
• 100 g chopped leeks
• 200 g rice
• 50 ml dry white wine
• 1 l chicken stock
• 100 g parmesan cheese

Directions

1. In a pan, drizzle olive oil and fry the sausages;
2. Then add a spoonful of the butter, the leeks, the rice, and mix;
3. Add the white wine and mix;
4. Gradually pour in the vegetable broth until the rice is cooked;
5. Finish with parmesan cheese and that’s it!

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 cloves
• 2 liters of water

Ingredients

• 3 tablespoons oil
• 3 cloves garlic, minced
• ½ cup chopped onion
• 1 ½ cup arborio rice
• ½ cup dry white wine
• 2 cups sliced leeks
• ½ cup frozen peas
• 1 cup tofupiry
• ½ cup chopped parsley and chives
• Salt to taste
• Ground pepper to taste

How to prepare the broth

1. Coarsely chop the onions, carrots, celery and leek leaves;
2. Place everything in a large saucepan;
3. Add the celery leaves, the peppercorns, the bay leaves, the cloves and the water;
4. Bring to a simmer over medium heat;
5. When it begins to boil, lower the heat and simmer for 30 minutes;
6. Strain and set aside in a saucepan over low heat.

How to prepare the risotto

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

10. Vegan leek risotto with shitake

Ingredients

• 2 vegetable stock cubes
• 4 cups hot water
• 1 tablespoon olive oil
• 50 g shitake mushroom
• Black pepper to taste
• Salt to taste
• ½ onion, minced
• 2 cloves garlic, minced
• 2 chopped leeks
• 1 cup arborio rice
• ½ cup dry white wine

Directions

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

Now, can you imagine a leek risotto served with a delicious wine? To learn how to harmonize different types of wine with different dishes, follow the full article that brings a real wine guide for beginners!