Make a delicious leek risotto for your lunch and dinner with this easy-to-make recipe!

Risotto De Poró Garlic

Risotto De Poró Garlic

Revenue by Olympic City

Preparation time



Cooking time



Make your leek risotto using the ingredients below and following the preparation instructions.


  • 2 large leeks

  • 2 cups arborio rice or carnaroli

  • 4 cups vegetable broth (or chicken broth, if you prefer)

  • 1 medium onion, finely chopped

  • 2 garlic cloves, chopped

  • 1/2 cup dry white wine

  • 1/2 cup grated parmesan cheese

  • 2 tablespoons of butter

  • Extra virgin olive oil

  • Salt and pepper to taste

Preparation mode

  • If using vegetable or chicken broth cubes, dissolve them in hot water according to package directions to make 4 cups of broth. Keep the broth warm in a pan over low heat.
  • Wash the leeks well to remove any dirt.
  • Cut them in half lengthwise and then into thin slices.
  • In a large frying pan, heat some olive oil over medium heat. Add the sliced ​​leek and sauté for about 5-7 minutes until soft. Reserve.
  • In a large pan, heat some olive oil over medium heat. Add the chopped onion and chopped garlic. Saute until soft and translucent, about 3-4 minutes.
  • Add the rice to the pan and stir for about 2 minutes, until lightly toasted.
  • Pour the white wine into the pan and stir until the liquid has been absorbed by the rice.
  • Begin adding the vegetable broth, one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more broth. Continue adding broth and stirring for about 18-20 minutes, or until the rice is cooked and the risotto has a creamy consistency.
  • When the rice is almost ready, add the sautéed leeks.
  • Mix the grated Parmesan cheese and butter into the risotto, mixing well until they are completely incorporated.
  • Season with salt and pepper to taste.
  • Serve immediately, sprinkling a little more Parmesan cheese on top, if desired.


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