Leek Risotto

5 from 4 votes

It's the meat free version of a classic risotto.

Prep Time5

Cook Time30

Course: Main Course

Cuisine: Italian

Servings:

Fry aromatics: In a large pot on a medium – high heat, melt half of the butter. Once bubbling and melted, drizzle over olive oil. Bring to the heat. Add the white and pale green parts of the leek to pan (reserving the leek tops), shallots and garlic and fry for 10 minute or until softened and fragrant. Stir occasionally.
Toast rice: Add the rice to the pot and cook for 2 minutes or until the rice turns opaque and has a crackling sound. Add in the wine and keep stirring with the rice until all of the wine has been absorbed by the rice.
Add stock: 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. It should take roughly 25 minutes to cook. When you have added your last cup of stock you want only 80% of the liquid to be absorbed.
Butter and cheese: Turn the heat to low and stir through the remaining butter, parmesan cheese, lemon zest and juice and pinch of salt and pepper.
Leek tops: Quickly fry off the leek tops in a separate fry pan on a high heat with a drizzle of olive oil for 2 minutes or until crispy.
Serve: Sprinkle the leek tops over the risotto and serve immediately.

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.
White wine: You can skip the wine if you don't cook with it or drink it! Just add a little extra stock if needed. If using wine, I recommend a light dry wine