Description
A creamy, comforting risotto made with sweet leeks and crowned with rich, melty burrata. This dish brings restaurant-style elegance to your table with minimal effort and maximum flavor.
Ingredients
Scale
- 1 ½ cups Arborio Rice
- 3 medium Leeks, white and light green parts only, thinly sliced
- 5 cups Vegetable Broth, kept warm
- ½ cup Dry White Wine (or substitute)
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- ½ cup Parmesan Cheese, freshly grated
- 2 Burrata balls (about 4 oz each), torn
- Salt and Pepper to taste
- Fresh Parsley or Chives, for garnish
Instructions
- Warm the vegetable broth in a saucepan and keep it on low heat.
- In a large sauté pan, heat olive oil over medium heat. Add sliced leeks with a pinch of salt and cook for about 10 minutes until soft and fragrant.
- Push leeks aside and add Arborio rice. Stir for 2–3 minutes until rice is slightly translucent.
- Pour in the wine and stir until mostly absorbed. Begin adding broth one ladle at a time, stirring gently and letting it absorb before adding more.
- Continue for 18–20 minutes until the rice is creamy and al dente. Stir in butter and Parmesan. Season with salt and pepper.
- Serve the risotto hot, topped with torn burrata and garnished with herbs.
Notes
- Always use warm broth for best consistency.
- Add cheese and butter off the heat to maintain a smooth texture.
- Leeks need to be washed thoroughly to remove grit.
- Burrata should be added just before serving to preserve its creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: leek risotto, burrata risotto, creamy risotto, vegetarian risotto, Italian comfort food