Leek Risotto Recipe: A Creamy, Comforting Seasonal Classic
Introduction
When it comes to comfort food that feels fancy but is easy to make, leek risotto is a top-tier choice. With its sweet, mellow flavour and velvety texture, leeks add elegance and depth to this Italian-inspired dish — all while using simple, seasonal ingredients.
Perfect for a cosy weeknight meal or an impressive vegetarian dinner party, this leek risotto recipe showcases the versatility of leeks and the creamy magic of Arborio rice.
In this article, we’ll walk you through the best-ever leek risotto recipe, plus ideas for optional extras (like mushrooms, peas, or chicken), what to serve it with, nutritional info, storage advice, and the most commonly asked questions.
Why You’ll Love Leek Risotto
✅ Creamy and satisfying without needing cream
✅ Naturally vegetarian (vegan option available)
✅ Budget-friendly and uses store cupboard staples
✅ One-pan recipe that’s easy to master
✅ Easily customisable with seasonal veg or protein
Leek risotto is a celebration of flavour and texture — rich, savoury, and perfectly comforting.
Classic Leek Risotto Recipe (Serves 4)
🧄 Ingredients
- 2 tbsp olive oil or butter
- 2 large leeks, trimmed, cleaned, and finely sliced
- 2 cloves garlic, minced
- 300g Arborio or risotto rice
- 150ml dry white wine (optional, or use extra stock)
- 1 litre hot vegetable stock
- Salt and freshly ground black pepper
- 50g grated parmesan (or vegetarian alternative)
- Zest of 1 lemon (optional)
- Fresh parsley or chives to garnish
👩🍳 Method
1. Prepare the leeks
- Slice the leeks thinly and rinse thoroughly to remove any grit
- Pat dry and set aside
2. Sauté the base
- Heat oil or butter in a large sauté pan over medium heat
- Add the leeks and cook gently for 10 minutes, stirring often, until soft and sweet
- Add the garlic and cook for 1–2 more minutes
3. Add the rice
- Stir in the Arborio rice and cook for 2 minutes until glossy and slightly translucent
4. Deglaze with wine
- Pour in the wine and stir until absorbed (or skip and go straight to stock)
5. Add stock gradually
- Ladle in the hot stock, one spoon at a time, stirring constantly
- Wait until each ladle is absorbed before adding more
- Continue for about 18–20 minutes until rice is tender but still has a slight bite
6. Finish and season
- Stir in grated parmesan and lemon zest
- Adjust seasoning with salt and black pepper to taste
- Let sit for 2 minutes before serving
7. Serve
- Spoon into bowls and top with fresh herbs, a drizzle of olive oil, or extra parmesan
Optional Add-Ins for Seasonal Variety
| Ingredient | When to Add |
|---|---|
| Mushrooms | Sauté with the leeks for umami flavour |
| Frozen peas | Stir in 5 minutes before risotto is done |
| Asparagus | Blanch and stir in during the final 5 minutes |
| Chicken or bacon | Add cooked pieces at the end for a protein boost |
| Spinach or kale | Stir in chopped leaves during the final 2 minutes |
These additions turn a simple leek risotto into a hearty, complete meal.
Vegan Leek Risotto Option
To make this recipe 100% plant-based:
- Use olive oil or vegan butter
- Skip the parmesan or use vegan parmesan
- Add nutritional yeast for a cheesy flavour
- Use a vegetable-based stock (check labels)
This still delivers a rich, creamy result with no compromise on flavour.
What to Serve with Leek Risotto
While leek risotto can stand alone, it pairs beautifully with:
- Garlic bread or crusty sourdough
- Simple green salad with lemon vinaigrette
- Roasted vegetables (e.g. carrots, courgettes, or beetroot)
- Seared scallops or pan-fried fish for a fancier finish
- A glass of dry white wine (like Pinot Grigio or Chardonnay)
Storage and Reheating
| Method | Notes |
|---|---|
| Fridge | Store in a sealed container for 2–3 days |
| Freezer | Not ideal — texture becomes mushy |
| Reheat | Add a splash of stock or water and gently heat on the hob or microwave |
Risotto is best fresh, but leftovers can make a delicious fried risotto cake or arancini balls the next day!
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~430 kcal |
| Protein | ~12g |
| Fat | ~14g |
| Carbohydrates | ~60g |
| Fibre | ~4g |
| Calcium | ~120mg |
| Vitamin A & K | High (from leeks) |
To reduce fat/calories, use less oil and skip cheese — or use plant-based alternatives.
Leek Risotto Cooking Tips
- Stir often – this releases the starch that creates risotto’s creamy texture
- Don’t rush – add stock gradually and allow it to absorb
- Use warm stock – cold stock slows cooking and affects texture
- Add a knob of butter at the end for extra silkiness
- Rest the risotto for a minute before serving for best texture
When Are Leeks in Season in the UK?
Leeks are in peak season from October to April, making leek risotto the perfect winter and early spring dish.
Grow your own? It’s a fantastic way to use up allotment leeks!
Conclusion
Creamy, savoury, and endlessly adaptable, leek risotto is the ultimate crowd-pleaser — ideal for cosy nights in, family dinners, or a meat-free Monday star dish.
With minimal ingredients and loads of flavour, this recipe proves that simple seasonal food can be both satisfying and impressive. Whether you go classic, vegan, or supercharged with extras, this leek risotto will quickly become a regular on your dinner table.
Top 10 Questions and Answers About Leek Risotto
1. Can I make leek risotto without wine?
Yes — just use more hot stock instead. The flavour will still be delicious.
2. Can I use long grain rice instead of risotto rice?
No — use Arborio, Carnaroli, or Vialone Nano for the creamy texture.
3. Do I need to use parmesan?
It adds flavour, but you can use cheddar, feta, or vegan alternatives.
4. Can I freeze leek risotto?
Not recommended — freezing affects texture. Best eaten fresh.
5. How do I make leek risotto more filling?
Add mushrooms, chicken, pancetta, or beans for a heartier dish.
6. Can I use the dark green tops of leeks?
Yes — finely sliced and cooked longer, or use in stock.
7. Is risotto gluten-free?
Yes, if made with gluten-free stock and no gluten-containing extras.
8. What herbs go well with leek risotto?
Parsley, thyme, tarragon, or chives are all excellent choices.
9. Can I make leek risotto in advance?
Make it fresh if possible. Leftovers are fine but best reheated gently.
10. What’s the best wine to serve with leek risotto?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.