Lemon and Leek Risotto

Bright, creamy, and utterly comforting, Lemon and Leek Risotto is an elegant twist on a classic Italian dish that will tantalize your taste buds. Perfectly cooked Arborio rice is infused with the delicate sweetness of sautéed leeks, the zesty brightness of fresh lemon juice and zest, and a hint of decadence from Parmesan cheese and butter. A splash of dry white wine and warm vegetable broth create a velvety texture, while fresh parsley provides a vibrant finish. This easy-to-follow recipe is a delightful balance of earthy, citrusy, and savory flavors, making it the ideal centerpiece for a cozy dinner or a sophisticated gathering. Serve it warm and creamy for a restaurant-quality dish that’s ready to impress. Keywords: lemon and leek risotto, creamy Italian risotto, lemon risotto recipe, comforting vegetarian dinner, savory leek dishes.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 medium Leeks
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 2 Garlic cloves
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• 5 cups Vegetable broth
• 0.5 cups Dry white wine
• 0.5 cups Grated Parmesan cheese
• 2 tablespoons Fresh parsley
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Trim and clean the leeks, then slice them into thin rounds. Mince the garlic cloves finely.

Step 2

In a medium saucepan, bring the vegetable broth to a gentle simmer and keep it warm over low heat.

Step 3

In a large skillet or heavy-bottomed pot, heat the olive oil and 1 tablespoon of the butter over medium heat.

Step 4

Add the leeks to the skillet and sauté until they are softened and slightly translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the Arborio rice to the skillet and stir for 1-2 minutes, allowing the grains to lightly toast and absorb the flavors.

Step 6

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 7

Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb almost all the liquid before adding the next ladle. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.

Step 8

Once the risotto has reached the desired consistency, stir in the lemon zest, lemon juice, the remaining tablespoon of butter, and the grated Parmesan cheese. Mix well to combine.

Step 9

Season with salt and black pepper to taste, and sprinkle with fresh parsley for garnish.

Step 10

Serve immediately while warm and creamy. Enjoy!

Nutrition Facts

Serving size	(1923.5g)

Amount per serving	% Daily Value*
Calories	1567.5

Total Fat 61.9g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 102mg	0%
Sodium 4715.7mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 20.6g	0%
Total Sugars 27.6g
Protein 48.1g	0%

Vitamin D 0IU	0%
Calcium 810.6mg	0%
Iron 11.9mg	0%
Potassium 2847.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 12.6%

Carbs: 51.0%