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Leek Risotto

Leek Risotto

Eating out can be fun and all but we're about to ruin that for you. Not in a bad way but once you try our homemade leek risotto you will want to stay in and do all the cooking yourself.

This recipe is so easy to make it might seem we missed something along the process. But we didn't! In just a few steps you will have a bowl filled with the most indulgent, creamy and flavourful rice you've ever come across. 

Risotto is a rice dish from Northern Italy and is one of the best things Italian cuisine has gifted to the world. The rice has a much creamier consistency than your typical rice and it's usually cooked with veggies, olive oil and some sort of broth. 

Leek Risotto ingredients

We really want to focus on that creamy consistency. That will distinguish a great risotto from just another risotto. To get the perfect consistency it will come down to the type of rice we use. It might be tempting to use whatever we already have in the pantry but believe me, the extra trip to the store is absolutely worth it. 

Different types of rice have different starch content. We want the starch to be released into the liquid when we cook the risotto. The liquid will evaporate and you will end up with that beautiful creamy consistency.

With the consistency sorted out, now we have to focus on the taste and the nutrition of this dish. Leek risotto covers both really well with just a few ingredients. Even though the recipe is super simple, everything will add both, a ton of flavour and a bunch of different nutrients. 

chopped leek and shallot

The star of this recipe is the leek without a doubt. Leeks are often overlooked and don't really get the attention they deserve. I'm absolutely guilty of this. I hardly ever use leek but considering how easy it is to incorporate and all the many health benefits it has, I certainly need to change that. 

Leeks are pretty similar to onions. But I would say their taste is a bit milder so it's quite easy to pair them up with many other veggies. You can make an absolute powerhouse of nutrition by using leek in your recipes. 

Leek is low in calories and doesn't have much protein. But it's packed with fiber and a bunch of different vitamins and minerals such as vitamin, A, C, E and B6, Calcium, Iron, Magnesium and Manganese. 

Leek Risotto rice

Leek is already really healthy but we are also adding spinach, shallots and nutritional yeast. This will crank up the health benefits of our delicious leek risotto. And with just a few other ingredients we will sort out the taste. 

The cooking process is super simple. You just have to sauté your veggies for a few minutes, stir fry the rice, incorporate the rest of the ingredients and that's it! Your risotto will be ready and your house will smell amazing!

Make sure you serve this leek risotto while it's still warm and steamy. Everyone will think you have an Italian chef hiding in your kitchen! 

Leek Risotto single

Ingredients
7
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Olives, Soy

Ingredients

For the risotto

  • ½ tsp black pepper (ground)
  • 2 cups frozen spinach (unthawed and chopped)
  • 2 cloves garlic (minced)
  • ¼ cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 tsp sea salt
  • 2 medium shallot (thinly sliced)
  • 1½ cups short-grain brown rice
  • ½ cup soy cream
  • 2½ cups vegetable broth
  • ½ cup white wine

For the garnish

  • 2 tablespoons crushed almonds (toasted)

Directions

  1. Heat up the olive oil in a big pot and sauté the shallot for about 5 minutes, add garlic and sauté for about 30 seconds until fragrant.
  2. Add the chopped leek and stir fry for an additional 3 minutes.
  3. Add the risotto rice and stir fry until translucent.
  4. Add the wine and boil for about 2 minutes while stirring constantly.
  5. Add the rest of the risotto ingredients gradually while constantly stirring while you pour in the liquids.
  6. Adjust taste and serve the leek risotto with some toasted almonds on top, enjoy!

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