Leek Risotto


Leek Risotto is a creamy and flavorful first course, perfect for true risotto lovers. Made with fresh leeks, vialone nano rice, white wine, and vegetable broth, this dish is enhanced by the unique taste of saffron and grated grana cheese. The slow and gradual cooking allows the risotto to absorb all the flavors, creating an irresistible dish. Try it and let yourself be conquered by the goodness of Leek Risotto!

Leek Risotto

Total Time 30 minutes


  • 200 G Rice Unpolished Vialone Nano Rice
  • 400 G Leeks Leeks
  • 1/2 Glass Wine White Wine
  • 100 Cl Broth Vegetable Broth
  • 4 Threads Saffron Saffron
  • Cheese Grated Grana Cheese
  • 3 Tablespoons Oil Extra Virgin Olive Oil
  • Salt Salt


  • 1. Remove the green part of the leeks and cut them into very thin slices.
  • 2. Sweat them in a covered pan with 2 tablespoons of oil, a little broth, saffron, and salt.
  • 3. Toast the rice in 1 tablespoon of oil.
  • 4. Wet the rice with white wine and let it evaporate.
  • 5. Add half of the vegetable broth to the rice and stir.
  • 6. Add the leeks to the rice.
  • 7. Gradually add more vegetable broth during cooking.
  • 8. At the end of cooking, cream the risotto with grated Grana cheese.


Add crumbled fresh goat cheese on top of the risotto before serving.
Author: Tips4Food
Calories: 350kcal
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