leek risotto

October 2nd, 2019

So, I have a confession… I meant for this to be a totally different recipe.  I have these pretty glass jars in my cabinets that we keep all kinds of rice and grains in, and when I tried to make a leek and farro salad, I took the first jar, toasted the grains, and set about cooking them in stock.

About ten minutes later, when the farro should have just been starting to break down, my pot was full of puffed, mostly-cooked grains, and I realized — I hadn’t used farro, I’d used arborio rice.

At that point, I didn’t have much of a choice.  It was risotto or bust.  (Clearly, this world needs a bumper sticker for *that* scenario.)

Fortunately for me, risotto is a pretty forgiving recipe.  I’d already started by toasting the rice in olive oil, so all that I’d really done wrong was adding most of the water at once.  Some vigorous stirring and a little extra stock later, and I had a delicious, if unanticipated, leek risotto.  Don’t you wish every kitchen mishap worked out that way?

Last but not least, the winner of the EatSmart kitchen scale is comment #57, Alicia!  I’ll be emailing later today for your address!

Leek Risotto Recipe


2 tbsp olive oil
4 cups vegetable broth
1 cup arborio rice
1 leek, cleaned and chopped
2 cloves garlic
4 scallions, chopped
1/2 cup parmesan cheese, grated
2 tbsp butter
Salt, if necessary


Toast the rice in olive oil in a large saute pan over medium heat for approximately one minute.  After about 1/3 of the rice kernels are white, add the first cup of vegetable broth.  Warm the remaining cups in a separate saute pan.

Stir frequently until the broth is absorbed, then continue adding broth, 1 cup at a time, until the rice is mostly cooked.  Add the leeks, scallions and garlic until they’ve cooked.  When the rice is cooked and the leeks and scallions are cooked down, add the parmesan cheese and butter until they melt into the risotto.  Add salt and pepper if necessary.  Serve.

Serves 2.

Tags: food

8 responses so far ↓

  • 1 Tweets that mention leek risotto | Sugarlaws -- Topsy.com // Jul 3, 2010 at 5:51 am

    […] This post was mentioned on Twitter by Recipes_4_U. Recipes_4_U said: Sugarlaws leek risotto: So, I have a confession… I meant for this to be a totally different recipe. I have these… http://bit.ly/cTOiN5 […]

  • 2 Lawyer Loves Lunch // Jul 3, 2010 at 7:02 am

    I love how your kitchen disasters result in delicious risotto while mine result in, well, just disasters 🙂

  • 3 Joanne // Jul 3, 2010 at 3:44 pm

    We SERIOUSLY need to make bumper stickers that say risotto or bust on them.  I know there would be SO MANY foodies who would buy them.  I don’t have a car, but you know.  It would make for a great wall hanging as well.

    Love your kitchen disaster.  Sounds delicious.

  • 4 Jen // Jul 5, 2010 at 9:49 am

    wow, this looks awesome!  not bad for a total disaster!

  • 5 Katherine // Jul 6, 2010 at 5:31 am

    I love how often this sort of thing happens on your blog. You set out to do something and you have a “disaster” that turns into another great dish instead. Remember the fudge sauce that was supposed to be frosting or mousse or something?

  • 6 tim // Jul 29, 2010 at 11:52 pm

    do u have a twitter

  • 7 Free WP Themes // Sep 25, 2010 at 1:03 pm

    Nice dispatch and this mail helped me alot in my college assignement. Thank you on your information.

  • 8 Daily Recipe Inspiration: Leek Risotto | Healthy Way To Cook // Jul 19, 2013 at 8:00 am

    […] recipe inspiration for Leek Risotto is brought to us by Sugar Laws. This recipe is super easy to make and is perfect for a filling lunch or a dinner side dish. The […]

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