Leek and rosemary risotto the Italian way

leek and rosemary risotto

This leek and rosemary risotto is a very quick version of risotto. It is normal to be standing over a risotto for up to 30 minutes as you carefully deal with each stage of its creation.

The whole idea with making a risotto is for the rice to absorb all of the flavors that you add to the pan. For this reason, seasoning of a risotto during cooking is crucial to the outcome. Take your time, experiment and give this simple recipe a try – you won’t be disappointed.

Did you know that all risotto without tomatoes are referred to as ‘white risotto’ and with tomatoes ‘red risotto.

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Ingredients for leek and rosemary risotto – serves 4

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups sliced leeks
  • 1 cup arborio rice
  • 1/3rd cup white wine
  • 1 tablespoon fresh rosemary, lightly bruised with the back of a knife
  • 2 cups vegetable broth
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon cold butter
  • salt and freshly ground pepper, to taste
leek and rosemary risotto
  1. Make sure the leeks are clean of any dirt.
  2. Slice in half laterally, then into thin slices.
  3. Heat the oil in a large, deep frying pan over a medium heat.
  4. Add the leek and rice and saute for about 5 minutes; add the wine and stir until evaporated by at least 1/3rd.
  5. Add all of the broth, cover and bring to a low simmer then lower the heat and cook for 10 – 15 minutes. Check and stir from time to time to avoid the rice sticking to the pan.
  6. Turn off the heat, remove the lid and stir in the cheese, butter, salt and pepper to taste. If the risotto seems to dry, simply add a bit more broth.
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