• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Healthy Happy
  • Christmas recipes
  • About
  • Recipe Index
  • FREE eBook
  • Contact
  • Subscribe
menu icon
go to homepage
  • Christmas recipes
  • About
  • Recipe Index
  • FREE eBook
  • Contact
  • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Christmas recipes
    • About
    • Recipe Index
    • FREE eBook
    • Contact
    • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Hungry Healthy Happy » Recipes » Mains

    Creamy Leek Risotto

    Published: Oct 11, 2023 · Written by Dannii Martin · This post may contain affiliate links · 7 Comments

    2 shares
    Jump to Recipe
    Leek risotto with a text title overlay.
    Leek risotto with a text title overlay.

    This creamy and comforting Leek Risotto is a great way to make use of this seasonal vegetable. Sliced leeks sautéed in butter and then cooked low and slow with risotto rice and topped with Parmesan. Simple comfort food at its finest.

    A bowl of risotto next to a jar of spilled risotto rice.

    We LOVE leeks and we think they are such an underrated vegetable. This risotto with leeks is one of our favourite ways to use them.

    Cooking them gives them such a sweet and creamy flavour and this leek recipe is a great way to use up a lot of them too if you have lots in your veg box or maybe you have grown them.

    Leeks are super nutritious as well, being a great source of vitamins B6, C, K, iron and folate. They are also high in calories and low in fat. Leek risotto is a bit of a labour of love, because it does take time to cook - but it is totally worth it.

    If you are looking for more leek recipes, then why not try our Creamy Leek Pasta, Chicken and Leek Pie or Buttered Leeks.

    Jump to:
    • Ingredients and substitutions
    • How to make leek risotto - Step by step
    • How to cut leeks
    • Variations
    • What to serve with leek risotto
    • Storage
    • Frequently Asked Questions
    • Extra tips
    • More risotto recipes
    • Recipe
    • Feedback

    Ingredients and substitutions

    All the ingredients needed for this recipe each with a text overlay label.
    • Oil and butter - Some olive oil to cook everything in and unsalted butter as it helps the leeks get nice and crispy.
    • Shallots and garlic - The shallots add some sweetness, but you could swap them for a small brown onion instead.
    • Leeks - The star of the dish! Make sure that you wash these really carefully, as the dirt can get right down the leaves. More tips on preparing leeks further down.
    • Risotto rice (arborio rice) - We used arborio rice as that gives the best creamy risotto. However, you could use another rice, but cooking times would vary and you wouldn't get the same results.
    • Wine - This adds a lovely richness to the leek risotto recipe, however you could just swap it for more stock if you prefer.
    • Stock - Use a good quality vegetable stock, however for a really rich flavour you can use chicken stock - it wouldn't be vegetarian any more though. If making this for small children, then use a low salt stock.
    • Parmesan - This adds so much extra creaminess and a hint of nuttiness too. You can use any cheese that melts well, like a mature cheddar or mozzarella (although this will make it very stringy). If you want to keep it vegetarian, then use a vegetarian Italian hard cheese instead.

    A full ingredients list with measurements is in the recipe card below.

    How to make leek risotto - Step by step

    Chopped shallots and crushed garlic cooking in a pan.

    One: Heat the oil and melt the butter over a low heat. Add the shallots and garlic.

    Sliced leeks added to the pan.

    Two: Add the sliced leeks and cook for 5 minutes.

    Risotto rice added to the pan.

    Three: Add the risotto rice and mix well. Cook for a further 1 minute.

    Wine and stock added to the pan.

    Four: Add the wine and a small amount of stock. Simmer until the liquid has reduced.

    Cooked risotto in the pan.

    Five: Continue simmering for 20 minutes, adding a little more stock each time the liquid has reduced.

    Grated Parmesan added to the risotto.

    Six: Once all the liquid has gone, add the Parmesan and stir it in until it has melted.

    How to cut leeks

    It's really easy to prepare and cut up a leek, so don't be put off doing it. Simply chop off the root end, and most of the green stem (these can be kept to make stock with).

    Cut the leek in half lengthways, and then each in half again until you have 4 long quarters. Slice them all up and then rinse them in water to make sure you have all the dirt off. Drain them and pat dry to get the excess water off.

    Variations

    The great thing about this leek risotto, is that it is easy to adapt. Use this as a base recipe and then add extra ingredients depending on what your family love. Here are some other additions that work really well:

    • Cooked chopped bacon
    • Cooked shredded chicken
    • Chorizo (cook it at the same time as the shallots)
    • Asparagus
    • Frozen peas
    • Spinach
    • Chopped sun-dried tomatoes
    • Shittake and chestnut mushrooms
    • Pesto
    • Grilled cod or salmon

    If you want to give this dish a green veggie boost, then stir in some spinach or peas a few minutes before serving. You could also serve it with some Crispy Kale Chips on top.

    We used Parmesan as it goes really well with the leeks, but if you want to make a more indulgent leek risotto that would be perfect for date night then add some crumbled stilton for a blue cheese risotto twist.

    Risotto topped with pine nuts and Parmesan shavings.

    What to serve with leek risotto

    This is a really filling and hearty dish as it is, so you don't need to add much more too it. However, if you are serving it up to a few people that you could serve it with some homemade garlic bread and a big green salad like our Little Gem Salad.

    For a vegetable side dish, then why not try our Crispy Roasted Broccoli, Buttered Leeks, or Garlic Spring Greens.

    Storage

    Store: Risotto is always best made fresh, however if you do have some leftover then you can store it covered in the fridge for up to two days. Make sure that you follow food safety guidelines for cooked rice - do not leave it at room temperature and cool it very quickly by spreading it out on a baking tray as shown in the photo below.

    Freeze: We wouldn't recommend freezing risotto, because the rice becomes really hard when frozen and the texture just isn't right when it is defrosted and reheated.

    Reheat: To reheat, preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Place the cold risotto in an oven proof dish, and add a liquid like white wine, stock or simply water - just enough to loosen the rice. You can add a knob of butter too if desired. Bake for around 10 minutes until heated through, stirring every 2 minutes.

    Risotto spread out over a lined baking sheet.

    Frequently Asked Questions

    Do I need to cook risotto with the lid on or off?

    Leave the lid off. However, we recommend putting the lid on for a couple of minutes once finished cooking, as this will allow it to get the perfect texture.

    What is the secret to a good risotto?

    The secret is cooking it low and slow and adding a little bit of stock at a time. This gives you the best creamy risotto. Using the right rice is important too.

    Why do you have to add stock a little at a time?

    You don't add all the stock at once in a risotto. You add a ladle at a time, so the rice can gradually soak up the stock which gives you a creamier risotto at the end.

    Can I make this vegan?

    Yes, if you swap the butter and Parmesan for vegan alternatives, then this can be a vegan recipe. Make sure to check that the white wine you are using is vegan too. The risotto rice has a natural creaminess to it anyway.

    A fork lifting some risotto from a bowl.
    heart icon

    Extra tips

    • You can use any cold leftovers of leek risotto to make arancini.
    • For even more creaminess in this risotto, add the rind of the Parmesan to the pan and take out just before serving.
    • Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
    • For some extra freshness, add a squeeze of lemon juice to the risotto.
    • You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
    • Risotto rice should still have a bit of bite to it and be al dente. If it is mushy, then it is overcooked.

    More risotto recipes

    • Easy Tomato Baked Risotto in a large bowl topped with chopped herbs.
      Easy Tomato Baked Risotto
    • A bowl of Butternut Squash Risotto next to a blue towel and a block of cheese
      Butternut Squash Risotto
    • Mushroom and Spinach Risotto in a white bowl next to a blue towel.
      Mushroom and Spinach Risotto
    • Courgette Risotto in a pink bowl with rosemary sprig on top.
      Courgette Risotto

    If you’ve tried this leek risotto recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Leek risotto in a round pink bowl with a fork.

    Creamy Leek Risotto

    By: Dannii Martin
    This Creamy Leek Risotto is simple comfort food at its finest. Perfect for using up seasonal veg, sautéed leeks make it irresistibly delicious.
    5 from 7 votes
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Italian
    Prep: 2 minutes mins
    Cook: 27 minutes mins
    Total: 29 minutes mins
    Servings: 2 servings
    Calories: 549kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a wine glass.
    Sulphites
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon Olive oil
    • 1 tablespoon Butter
    • 3 Shallots - diced
    • 2 Garlic cloves - crushed
    • 1 Leek - medium; sliced
    • 150 g (0.75 cups) Risotto (arborio) rice
    • 700 ml (3 cups) Vegetable stock
    • 125 ml (0.5 cups) White wine
    • 20 g (0.25 cups) Parmesan - grated

    Instructions

    • Heat 1 tablespoon Olive oil and 1 tablespoon Butter over a low heat.
    • Add 3 Shallots and 2 Garlic cloves.
    • Add 1 Leek and cook for 5 minutes.
    • Add 150 g Risotto (arborio) rice and mix well. Cook for a further 1 minute.
    • Add 125 ml White wine and a small amount of the 700 ml Vegetable stock. Simmer until the liquid has reduced.
    • Continue simmering for 20 minutes, adding a little more stock each time the liquid has reduced.
    • Once all the liquid has gone, add 20 g Parmesan and stir it in until it has melted.

    Recipe tips

    • You can use any cold leftovers of leek risotto to make arancini.
    • For even more creaminess in this risotto, add the rind of the Parmesan to the pan and take out just before serving.
    • Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
    • For some extra freshness, add a squeeze of lemon juice to the risotto.
    • You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
    • Risotto rice should still have a bit of bite to it and be al dente. If it is mushy, then it is overcooked.

    Nutritional Information

    Serving: 1portion | Calories: 549kcal | Carbohydrates: 79g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 1614mg | Potassium: 330mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1740IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 5mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    You'll love these too...

    • Slices of air fryer turkey on a wooden board with sprigs of rosemary and thyme.
      Air Fryer Turkey
    • A portion of toad in the hole on a plate with mashed potato and cabbage.
      Toad in the Hole
    • Mushroom tacos on a wooden serving board.
      Mushroom Tacos
    • Sticky chicken meatballs on a plate with rice and broccoli.
      Sticky Chicken Meatballs

    Reader Interactions

    Comments

    1. Janette

      October 31, 2023 at 1:04 am

      Do you eat this on its own or is it meant to be a side dish?
      Thanks.

      Reply
      • Dannii Martin

        October 31, 2023 at 9:47 am

        There is a whole section in the post on what to serve with this risotto. It is a filling meal by itself, but there are lots of side dish options too.

        Reply
    2. Bobby

      October 13, 2023 at 2:33 pm

      5 stars
      I love risotto and never thought to make it with leeks. I was definitely surprised by how good it turned out! Thank you so much!

      Reply
    3. Kathleen

      October 13, 2023 at 2:32 pm

      5 stars
      I am a big fan of a great risotto recipe and this one is definitely that. The use of leaks definitely makes this risotto stand out from all others. I can't wait to make this.

      Reply
    4. Dina and Bruce

      October 13, 2023 at 2:29 pm

      5 stars
      What a comforting and tasty risotto!

      Reply
    5. Kate

      October 13, 2023 at 12:54 pm

      5 stars
      Love the mild flavor of the leeks in this creamy risotto!

      Reply
    6. Anjali

      October 13, 2023 at 9:12 am

      5 stars
      Risotto has always been hard for me to recreate at home and have it taste as good as my favorite Italian restaurant, but I have to say - your recipe is the closest I've come! Your risotto was creamy, had great texture, and was so delicious! My whole family loved it!

      Reply

    Made this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Leek risotto with a text title overlay.
    Leek risotto with a text title overlay.
    Dannii in hat and glasses stood on a beach.

    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist. Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

    About HHH»

    Christmas Recipes

    • Roast turkey breast sliced up on a serving board.
      Easy Roast Turkey Breast
    • Air fryer pigs in blankets on a plate with some thyme.
      Air Fryer Pigs in Blanket
    • Nutella Puff Pastry Christmas Tree on a wooden serving board.
      Nutella Puff Pastry Christmas Tree
    • A wooden serving board with nine Santa Hat Brownies
      Strawberry Santa Hat Brownies
    • Four different Christmas drinks in a collage.
      Christmas Drinks
    • Kid's Christmas Snacks on a wooden serving board.
      Kid's Christmas Snacks

    Books

    The Hungry Healthy Happy book cover.
    The healthy slow cooker book cover.

    Featured in

    Collage of media outlet logos.

    Popular Recipes

    • A pile of air fryer chips.
      The Best Air Fryer Chips
    • 10 Minute Chickpea and Spinach Curry on a blue and white plate.
      10 Minute Chickpea and Spinach Curry
    • Easy tomato pasta sauce coating tagliatelle on a white plate.
      Easy Tomato Pasta Sauce
    • Slow cooker beef brisket sliced up on a serving board.
      Slow Cooker Beef Brisket

    Footer

    Leek risotto with a text title overlay.
    Leek risotto with a text title overlay.

    Help & Information

    • Contact
    • Privacy Policy
    • Accessibility Policy
    • Advertising
    • Blog

    About us

    • About us
    • Newsletter Sign Up!
    • Press enquiries
    • Web Stories
    • FAQ

    Follow us

    • Twitter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Featured in

    A selection of publications that Hungry Healthy Happy has been featured in

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2011-2023 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin

    2 shares