Risotto Recipe – Eats Now

Name: Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 ½ cups vegetable broth; 1 tablespoon olive oil; 2 cups leeks (sliced 1/2 inch thick); 1 ½ cups uncooked arborio rice; ⅓ cup dry white wine; 6 cups torn spinach or 6 cups arugula; ½ cup half-and-half; ¼ cup grated fresh parmesan cheese; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper

Servings: persons

4 ½ cups vegetable broth
1 tablespoon olive oil
2 cups leeks (sliced 1/2 inch thick)
1 ½ cups uncooked arborio rice
⅓ cup dry white wine
6 cups torn spinach or 6 cups arugula
½ cup half-and-half
¼ cup grated fresh parmesan cheese
¼ teaspoon sea salt
¼ teaspoon ground black pepper

1
Bring broth to a simmer (do not boil)-- keep warm.
2
Heat 1 tablespoon oil in a large saucepan over medium heat.
3
Add leeks and saute for 3 minutes or until tender.
4
Add rice: cook 1 1/2 minutes stirring constantly.
5
Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
6
Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
7
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
8
Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ½ cups vegetable broth, 1 tablespoon olive oil, 2 cups leeks (sliced 1/2 inch thick), 1 ½ cups uncooked arborio rice, and more.

Yes, Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto

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