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
Instructions
- 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.
- 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.
- 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.
- Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- 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.
- 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.
- Finish with Herbs and Cheese: Stir in the chopped dill, parsley, and grated Parmesan. Season with salt and pepper to taste.
- 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!
Nutrition
Notes
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