Leek Risotto

This basic risotto recipe is a good side dish for any kind of meat.


Click here to see the recipe in Portuguese
servings: 5

preparation time: 45 minutes



4 cups arborio rice

8-9 cups chicken or vegetable broth

1 cup white wine

1 tbs. butter

2 garlic cloves, crushed

2 cups leeks, chopped

½ cup grated Parmesan cheese

salt and pepper to taste

½ cup green onion, chopped



1 – Put chicken broth in a saucepan and keep boiling on low heat throughout the risotto preparation.

2 – In a large saucepan, melt butter and put garlic. Cook until garlic is white.

3 – Add leeks, mixing well, until the leeks begin to soften.

4 – Put rice and stir for about 3 minutes.

5 – Put a cup of boiling broth and mix gently so that the broth is completely absorbed.

6 – When the liquid is almost all evaporated, pour wine and mix again until all incorporated to the rice.

7 – After that, repeat the process (1 cup broth + stir until absorbed) until the rice is done, al dente.

8 – Turn off the heat, add cheese, salt and pepper to taste and mix well.

9 – Finish with green onion.



  • Add celery to this recipe.
  • You can use beef or vegetable broth instead of chicken broth.
  • Risotto’s cooking time is usually 18 minutes, start counting when you add the first cup of broth. Still, keep proving until the rice is al dente or good for your taste.

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