Lemon Leek Risotto is one of those dishes that feels like pure comfort in a bowl. With its creamy texture and vibrant flavours, it’s the perfect recipe to brighten up any meal. The sweetness of tender leeks combined with the zesty pop of fresh lemon creates a balance that’s both refreshing and satisfying. Whether you’re looking for a simple yet elegant weeknight dinner or something special to impress your guests, this risotto brings a touch of sunshine to your table.
Leek Risotto is a beloved staple of Northern Italian cuisine, known for its rich, creamy texture and ability to soak up any flavour it meets. Traditionally, risotto might feature earthy mushrooms or fresh seafood, but my version draws inspiration from the vibrant flavours of fresh produce and herbs. The addition of lemon brings a lively, refreshing contrast to the dish’s inherent richness, while fresh dill and parsley add layers of brightness and depth. The dill’s subtle anise notes complement the sweetness of the leeks, while parsley offers a clean, peppery finish, making this Lemon Leek Risotto a fresh, modern take on a time-honoured classic.
Ingredients for Risotto with Leek and Lemon (with Tips)
- Olive oil and butter: A combination of these fats adds depth of flavour and helps achieve that perfect risotto creaminess.
- Leeks: Be sure to clean them thoroughly, as they can trap dirt between their layers. Use only the white and light green parts for their sweet, delicate flavour.
- Onion and garlic: These aromatics form the base of Lemon Leek Risotto, giving it a flavourful start.
- Arborio rice: This short-grain rice is essential for that creamy texture risotto is famous for.
- Dry white wine: Adds a touch of acidity that balances the richness of the dish. Choose a wine you’d enjoy drinking!
- Broth: Use good-quality or homemade vegetable or chicken broth, and keep it warm on the stove so it doesn’t cool down the risotto as you add it.
- Lemon juice and zest: Use fresh, organic lemons for the best flavour. The zest adds an extra punch of lemony goodness.
- Fresh dill and parsley: These herbs bring a bright, fresh element to this lemon leek risotto recipe. Feel free to adjust the amounts to suit your taste.
- Parmesan cheese: A little goes a long way in adding a rich, umami flavour to a simple leek risotto.
- Cherry tomatoes (optional): For a pop of color and sweetness as a topping.
Expert Tip: Keep a bit of extra broth or hot water on hand. Risotto can be thirsty, and you might need a little more liquid to reach the perfect consistency.
How to Adapt this Lemon Leek Risotto Recipe
This leek and lemon risotto recipe is pretty perfect as is, but if you’re looking to mix things up, here are a few ideas:
- Make it vegan: Skip the butter and Parmesan. You can use a vegan butter substitute and nutritional yeast for that cheesy flavour.
- Add protein: Top it in some cooked shrimp, salmon, or roasted chicken for a heartier meal.
- Switch up the herbs: Basil or thyme would bring a lovely twist to this lemon leek risotto, and for an extra fresh note, try topping it with peppery young arugula leaves.
- Make it extra lemony: If you love lemon, add more zest or a bit more juice to amp up the citrusy punch.
Lemon Leek Risotto Questions and Answers (Q&A)
Arborio is the go-to for its creamy texture, but Carnaroli and Vialone Nano are great options too. Short-grain natural rice can be used for a healthier twist, though it requires longer cooking and results in a less creamy risotto.
If you don’t have white wine on hand, you can use a bit of extra broth with an extra splash of lemon juice for acidity.
Risotto is best enjoyed fresh, but you can reheat it and still keep it creamy. Let the risotto come to room temperature, then warm it in a saucepan with a splash of broth or water. Heat over medium, stirring constantly for about two minutes to restore its velvety texture. While the microwave is an option, it can dry out the rice, so the stovetop is your best bet.
Leftovers of this Lemon Leek Risotto recipe can be turned into tasty arancini—simply roll the chilled risotto into balls, coat them with breadcrumbs, and fry until golden. You can also use the leftover risotto as a flavourful filling for stuffed vegetables, like bell peppers or zucchini. Another option is to form the risotto into patties and pan-fry them into crispy risotto cakes, perfect for a light lunch or appetiser. If you’re looking for something simpler, just stir the leftovers into a chicken soup or broth to add a creamy, lemony depth to your next meal.
Discover More Easy, Delicious Risotto Recipes
If you enjoyed this Lemon Leek Risotto recipe, you’re in for a treat. Risotto is incredibly versatile, and there are endless ways to enjoy its creamy goodness. Whether you’re in the mood for something classic or eager to try a new twist, explore these risotto recipes and discover your next favourite dish.
- Lemon-Infused Fennel Risotto with Cherry Tomatoes
- Tomato Risotto with Fresh Tomatoes & Zucchini Goat Cheese Parcels
- Spinach Risotto with Fresh Herbs
- Leek Risotto with fried Jerusalem artichokes
Leek and Lemon Risotto Recipe
Ingredients
For the Risotto:
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 large leeks, cleaned and thinly sliced (white and light green parts only, about 450 g)
- Sea salt, to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups arborio risotto rice (300 g)
- 1/2 cup dry white wine (125 ml)
- 4 cups chicken or vegetable broth, kept warm (1 litre)
- 1/2 to 1 cup hot water, optional as needed (125-250 ml)
- 1/4 cup fresh lemon juice (4 tablespoons, from 1.5 lemons)
- 1 teaspoon finely grated lemon zest, from an organic lemon
- 2 tablespoons fresh dill, chopped
- 1/4 cup fresh parsley, chopped (about 1 small bunch)
- 1/4 cup grated Parmesan cheese (25 g)
- Sea salt and pepper, to taste
For the Toppings (optional):
- Handful of chopped cherry tomatoes
- Additional fresh dill or parsley
- Additional grated Parmesan cheese
- Extra lemon zest
Method
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Prepare the Leeks: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt. Sauté for about 10 minutes, stirring occasionally, until the leeks are soft and lightly caramelised. Remove the leeks from the pan and set them aside.
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Cook the Onion and Garlic: In the same pan, add the remaining 1 tablespoon of olive oil and the butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Toast the Rice: Add the Arborio rice to the pan with the onion and garlic. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
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Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
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Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes. If needed, use the additional 1-2 ladlefuls of hot water to achieve the desired consistency.
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Add the Leeks and Lemon: Once the rice is cooked, stir in the sautéed leeks, lemon juice, and lemon zest. Cook for an additional 2-3 minutes to combine the flavors.
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Finish with Herbs and Cheese: Stir in the chopped dill, parsley, and grated Parmesan. Season with salt and pepper to taste.
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Serve and Garnish: Transfer the risotto to serving plates or bowls. Top with chopped cherry tomatoes, additional fresh dill or parsley, and extra lemon zest if desired. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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