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Leek Risotto

This is a deliciously flavourful and easy to make risotto using lemon, leek, fresh thyme and a little cream cheese and parmesan. The lemon adds a refreshing flavor which pairs perfectly with leek! As does the flavorful fried Jerusalem artichokes topping.
Course Main Course
Category Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 460 kcal
Autor Elle

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium leek (white and light green part), finely chopped
  • 1 large garlic clove, minced
  • a couple sprigs of fresh thyme
  • 300 g risotto rice (1 1/2 cups)
  • 200 ml dry white wine
  • 1-1.2 litre vegetable or chicken broth
  • 2 tablespoons cream cheese
  • 2 tablespoons Parmesan, freshly grated (or more)
  • freshly squeezed juice from 1/2 lemon, or to taste
  • Sea salt & freshly ground pepper, to taste
  • Small handful fresh flat-leaf parsley, chopped (optional)

For the topping (optional)

  • 200 g Jerusalem artichokes, scrubbed clean (Topinambur)
  • 1 tablespoon butter (or more)

Method

  1. Heat the olive oil in a large deep skillet (I use a non-stick wok pan) over medium heat, and add the leek. Cook for a few minutes, stirring frequently, until soft.
  2. Add the garlic and cook for another couple of minutes. Then add the rice and cook for 1-2 minutes, stirring.
  3. Add the wine and stir until it is absorbed. Then add the fresh thyme and gradually add the broth, a ladle at a time, stirring frequently, until it has mostly been absorbed. Continue cooking the risotto, adding a ladle full of broth at a time and stirring between additions, until the broth is absorbed. The risotto is done when the rice is just tender (al dente), about 20 minutes or so. Note: if needed adjust heat to medium high, to keep at a light simmer.
  4. While the risotto is cooking, finely slice the Jerusalem artichokes. Melt the butter in a large skillet. Add the sliced Jerusalem artichokes and fry for 8-10 minutes, turning halfway through until they are cooked through and crisped at the edges. Transfer to a clean plate.
  5. Once risotto is al dente, stir in the cream cheese and parmesan. Season with salt and pepper, to taste.
  6. Top with the fried jerusalem artichokes. Garnish with parsley and more parmesan, if desired.

Notes