Potato and leek risotto recipe

Potato and Leek Risotto recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This potato and leek risotto recipe is a comforting and flavorful dish that combines tender potatoes, aromatic leeks, and creamy Arborio rice. It's a simple yet satisfying meal that can be enjoyed as a main course or side dish. The creamy texture of the risotto is achieved by slowly adding vegetable broth and stirring continuously until the rice is cooked to perfection. Serve this delicious risotto with a sprinkle of Parmesan cheese and fresh herbs for a truly delightful dining experience.

Keywords: potato, leek, risotto, creamy, flavorful

Potato and leek risotto recipe details

Potato and leek risotto recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

1 l	vegetable broth
350 g	rice
240 ml	champagne or sparkling wine
1	sweet potato, peeled, cubed, cooked
2	leeks, chopped
60 g	Parmesan cheese, grated
1 tbsp	dried thyme
1 tbsp	dried marjoram
3 tbsp	butter
	salt and pepper, to taste

Instructions

Steam cubed potato, approximately, 15 minutes.

Melt butter in a large pot over medium high heat. Add the chopped leek and season with salt. Sauté leeks for about 2 minutes.

Add the rice and stir until it has absorbed the butter, 2-3 minutes.

Add the champagne and stir.

Add the broth, 200 ml at a time, stirring regularly. Make sure that the broth is fully absorbed by the rice before adding more. This procesIt should take several minutes. Before you add the last 200 ml of broth the rice should be very soft already. At this stage you may or may not use more or less broth, or even add a bit of water instead.

Season with salt and pepper and add marjoram, thyme, and sweet potato cubes. Cover the pot and reduce heat to low. Cook for further 10 minutes.

To serve sprinkle with grated Parmesan cheese.

Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a