Creamy risotto with sweet carrots, delicate leeks, and comforting thyme – an easy, yet absolutely elegant dinner. Perfect for date night or a dinner party!
- 1/4 cup olive oil
- 3/4 cup yellow onion, diced
- 2 medium leeks (~1 cup), white and green parts cleaned well* and diced
- 1 1/2 cups carrots, diced
- 4 garlic cloves, minced
- Dash of red pepper flakes
- 1/2 teaspoon dried thyme (or 1 tsp fresh)
- 2 teaspoons kosher salt, divided
- 2 cups arborio rice
- 1/2 cup white wine (I prefer dry)
- 4 cups vegetable broth
- 1/2 cup freshly shredded parmesan cheese
- 3 TBSP butter
- Optional: squeeze lemon
- Parsley, for garnish
- 1 leek
- 1/2 TBSP olive oil
- 1 TBSP flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- In a dutch oven or stock pot, heat olive oil over medium heat. Add diced onion, leek, and carrots; saute for 3-4 minutes. Add garlic, and continue cooking for 1-2 minutes. You’ll want the carrots to be par-cooked, as they’ll continue cooking with the risotto. Stir in red pepper flakes and thyme. Add pinches of salt throughout the cooking process to layer flavor!
- Stir in arborio rice to coat with veggies and let toast for about 1 minute. Slowly add wine and stir to combine. Let the wine absorb.
- Add vegetable stock in 1/2 cup increments, stirring between each addition and letting it fully absorb into the rice. Begin testing the rice for doneness after adding approximately 3 cups of stock in total. Continue adding broth and stirring until absorbed until rice reaches the desired level of “al dente” (a bit of chew, but you don’t want it hard or crunchy!). I usually end up adding all 4 cups of broth.
- Remove risotto from heat and stir in parmesan cheese and butter until combined. Add additional salt and pepper to taste. Stir in a squeeze of lemon for a bit of brightness and garnish with parsley and/or additional parmesan cheese. Oh, and crispy leeks if you know what’s good for you! 😉
- Preheat oven to 425°F. Trim the end of the leek and the dark green parts off. Cut down the middle of the leek, and then cut again halfway crosswise (the short end). Leave the layers intact so you can easily cut into thin strips. Place in a bowl of warm water and stir around to clean. Drain and set aside.
- In a small bowl, combine flour, garlic powder, kosher salt, and pepper. Toss leeks in olive oil, then in the flour mixture. Spread in an even layer on a small baking sheet. Bake for 8-10 minutes, tossing halfway through, until golden and crispy.
2 Ways to Clean Leeks: dice as the recipe calls for, place in a bowl of warm water, swirl around to remove dirt and sand, then drain and rinse. Alternatively, cut off the end, and slice lengthwise up to the dark green part. Spread open with fingers and let the water run through the layers. Once clean, continue dicing.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetarian, date night, comfort, winter