Risotto aux Poireaux (Leeks) Recipe

Name: Risotto aux Poireaux (Leeks)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter (divided 2 and 1); 1 ½ cups arborio rice or 1 ½ cups long-grain white rice; 2 leeks, white part only,julienned; ½ cup light cream (half & half); ½ cup parmesan cheese; 3 tablespoons fresh parsley, chopped; 6 cups chicken stock; ½ cup dry white wine; 1 teaspoon saffron thread; 2 tablespoons olive oil; ⅓ cup shallots or ⅓ cup onion, minced; salt and pepper, to taste; shaved parmesan cheese, garnish (optional)

Servings: persons

3 tablespoons butter (divided 2 and 1)
1 ½ cups arborio rice or 1 ½ cups long-grain white rice
2 leeks, white part only,julienned
½ cup light cream (half & half)
½ cup parmesan cheese
3 tablespoons fresh parsley, chopped
6 cups chicken stock
½ cup dry white wine
1 teaspoon saffron thread
2 tablespoons olive oil
⅓ cup shallots or ⅓ cup onion, minced
salt and pepper, to taste
shaved parmesan cheese, garnish (optional)

1
Infuse wine with saffron threads.
2
Bring broth to a simmer in a saucepan.
3
Heat 2 tablespoons butter in a pan over moderate heat& add leeks and saute until wilted and tender, about 5 minutes.
4
Add cream and continue cooking until cream has thickened.
5
Add salt and pepper.
6
Remove from heat and set aside.
7
Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
8
Add shallots or onion and saute until tender, about 1- 2 minutes.
9
Add rice and stir making sure all grains are coated about 2 minutes.
10
Add wine and stir until completely absorbed.
11
Begin adding stock, 1/2 cup at a time, stirring continuously.
12
Stock must be completely absorbed before adding next 1/2 cup.
13
Continue until all stock has been used.
14
Stir in leeks, parmesan and parsley, season with salt& pepper.
15
Serve immediately.
16
Serves 4- 6 side dishes, or 2 4 main courses.

1154

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons butter (divided 2 and 1), 1 ½ cups arborio rice or 1 ½ cups long-grain white rice, 2 leeks, white part only,julienned, ½ cup light cream (half & half), and more.

Yes, Risotto aux Poireaux (Leeks) falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Risotto aux Poireaux (Leeks)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions