Leek Risotto

Risotto is my absolute favourite comfort food! It’s carby, buttery and full of cheese. This creamy leek risotto is simple, elegant, and packed with sweet, mellow leek flavour. It uses all parts of the leek as the tops are fried in olive oil to create the perfect crispy garnish. It’s such a cosy dish that will make you want to curl up on the couch while eating it!

Love risotto? You will love my creamy prawn risotto and risotto alla milanese (saffron risotto).

Risotto is a few things: delicious, filling, rich and yes, it’s a labour of love. It takes a little time and patience, but I truly believe nothing worth doing right is worth rushing. And you know that I am all about slow-cooked meals! The slow stirring, the gradual ladling of warm stock, the transformation of simple rice into something silky and luxurious is truly magic in a pot!

Now, I have an announcement to make. I absolutely love leek! Leek is part of the onion family and it brings such a beautiful, mellow flavour that feels distinctly Italian. I use it in everything from my leek and potato soup to roasted chicken with jammy leeks, but risotto might be where it shines most.

For this recipe, I use the whole leek as we are not in the food wasting business over here! The tender white part gets sautéed into the risotto, while the leafy green tops are sliced thin and fried in olive oil until golden and crisp. It is buttery, cheesy and comforting with a little crunch on top for good measure.

Ingredients for Leek Risotto

What makes a classic risotto? There’s a few ingredients that you’ll see in a lot of risottos: white wine, cream, butter and cheese. And for this leek risotto? We obviously need some leeks!

• Leek: Leek is soft and sweet in flavour that brings a very mellow onion flavour when cooked. We are using all parts of the leek in this recipe! The white part for the risotto itself and the tops for a crispy garnish.
• Arborio rice: This rice is perfect for risotto as it's a short-grain rice that becomes creamy as it cooks.
• White wine: While white wine is a traditional ingredient in risotto, it can be skipped if you don't drink wine! If using wine, I would recommend a light dry wine such as Pinot Grigio or Sauvignon Blanc.
• Chicken stock: This is the heart and soul of your risotto! If you have time, make a homemade chicken stock for extra flavour. Store bought just can't compare!! If you want to keep this dish vegetarian, you can also use a vegetable stock.

A full ingredient list with exact amounts can be found in the recipe card below.

How To Make Leek Risotto

I must admit, I was slightly terrified to make my first risotto. There is a misconception they require a lot of skill to make but this could not be further from the truth! While they ask for a fair bit of your time, they don’t ask for any special skillset to make them.

Step 1: On medium – high heat, melt half of the butter. Once bubbling and melted, drizzle over olive oil. Add the white and pale green parts of the leek to pan, shallots and garlic and fry for 10 minute or until softened and fragrant. Stir occasionally.

Step 2: Add the rice to the pot and cook for 2 minutes or until the rice turns opaque. Add in the wine and keep stirring with the rice until all of the wine has been absorbed by the rice.

Step 3: Reduce the heat to medium. One cup at a time, add in the chicken or vegetable stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock. Your rice will start to become plump as it continues to cook and absorb the stock. Stir through the remaining butter and cheese.

Step 4: Fry the leek tops in olive oil and sprinkle over the risotto. Serve immediately.

Expert Tips

• Use Arborio rice – This short-grain rice has a higher starch content, which is key to achieving that signature creamy risotto texture. As it cooks, it absorbs the broth and releases starch, creating a rich, velvety finish.
• Choose a good stock – Stock is the flavour foundation of your risotto. Homemade stock (like my chicken stock) adds incredible depth and richness, but if you’re short on time, go for a high-quality store-bought option that’s packed with flavour.
• Be patient – Risotto isn’t hard, but it does require time and attention. Stir each ladle of stock through slowly and wait for it to be fully absorbed before adding the next. That’s how you get the perfect creamy consistency.
• Butter and cheese matter – Stirring in butter and Parmesan at the end is what ties everything together. They coat each grain of rice with a glossy, luscious finish and boost the flavour in every bite.
  

FAQ'S FOR LEEK RISOTTO

How to Serve

Leek risotto is best served warm, straight from the pot while it’s still creamy and luscious. I love finishing it with a sprinkle of freshly grated Parmesan and a little lemon zest to brighten the richness. To take it up a notch, top it with crispy fried leek greens, like I do here, made from the dark green tops that are usually discarded for a bit of crunch and a no-waste garnish. It’s beautiful on its own as a comforting vegetarian main, but also pairs perfectly with a heavy main such as osso bucu or some roasted chicken on the side.

How To Store

Leek risotto is best eaten fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or stock to loosen it up and stir gently over low heat until warmed through. The texture won’t be quite as silky as when freshly made, but the flavours will still be delicious.

If you make this leek risotto, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.