Creamy Leek Risotto

About this recipe

This creamy leek risotto offers a delightful balance of flavors with tender leeks, perfectly cooked Arborio rice, and a hint of lemon zest. Enhanced with Parmesan cheese, it makes for an exquisite vegetarian dish that is both comforting and elegant.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 leeks, white and light green parts only, thinly sliced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste

Directions

1. 1

   Heat olive oil and butter in a large saucepan over medium heat.

2. 2

   Add leeks, shallots, and garlic; sauté until soft and fragrant.

3. 3

   Stir in Arborio rice and cook until rice edges appear translucent.

4. 4

   Pour in white wine; stir until absorbed.

5. 5

   Add vegetable broth in 1/2 cup increments, stirring until absorbed before adding more.

6. 6

   Continue stirring, cooking until the rice is al dente and creamy.

7. 7

   Remove from heat and stir in Parmesan cheese and lemon zest.

8. 8

   Season with salt and pepper, then serve immediately.