Leek Risotto
Craving a comforting and elegant dish? This **leek risotto** is a creamy dream, ready in just 30 minutes! Perfect for a quick yet impressive lunch or dinner, this **risotto recipe** is also easily made **vegetarian** and **gluten-free**. Savor the delicate sweetness of leeks in every bite!
Dietary Information
Servings:
- 1
To prepare the leek risotto, first remove the green part of the leeks and the roots. Cut them in half first 1 and then finely 2. In a saucepan, melt the butter 3.
- 2
Add the leeks 4 and sauté them over medium heat until they are tender and slightly golden 5. Add the rice 6 and season with salt.
- 3
Toast for about 2 minutes, stirring constantly 7, until the grains become translucent. Deglaze with white wine 8 and let all the alcohol evaporate. Add the hot vegetable broth 9, a ladle at a time each time the previous one is absorbed by the rice, and cook for 15 minutes or until al dente.
- 4
Turn off the heat, add butter 10, cheese 11 and cover with a lid 12 until the butter has melted.
- 5
Stir 13 until creamy, then plate and finish with a sprinkle of black pepper 14. Your leek risotto is ready to be enjoyed 15.
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