Roasted Garlic and Leek Risotto

5 from 1 vote

Creamy Roasted Garlic and Leek Risotto combines tender leeks, mellow roasted garlic, shallot, Chardonnay, and Parmigiano-Reggiano for a savory side dish that pairs especially well with seafood, chicken, or steak.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: Italian-Inspired

Servings:

Calories: 443kcal

Author: Jami Powell

Ingredients

Roasted Garlic

1 whole head garlic
1 teaspoon olive oil

Risotto

2 cups Arborio rice
2 cups thinly sliced leeks white and pale green parts only
2 tablespoons finely chopped shallot
5 to 6 cups unsalted chicken stock kept warm
⅔ cup dry white wine such as Chardonnay
¾ cup freshly grated Parmigiano-Reggiano plus more if desired
2 tablespoons unsalted butter divided
2 tablespoons olive oil
½ teaspoon kosher salt plus more to taste
¼ teaspoon black pepper plus more to taste
fresh parsley or thyme optional, for garnish

Instructions

Preheat the oven to 400°F. Slice about ¼ inch from the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap loosely in foil. Roast for 35 to 45 minutes, or until the cloves are very soft and lightly golden.
While the garlic roasts, begin preparing the risotto as directed in the next step. When the garlic is ready, remove it from the oven. Once cool enough to handle, squeeze the cloves from their skins and mash into a smooth paste.
Keep the unsalted chicken stock warm in a saucepan over low heat.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pot over medium heat. Add the leeks and shallot and cook for 4–5 minutes, stirring occasionally, until softened and tender.
Add the Arborio rice and cook for about 2 minutes, stirring frequently, until the grains are coated and the edges begin to look slightly translucent.
Pour in the Chardonnay and cook, stirring frequently, until it is almost completely absorbed. Add the warm chicken stock about one ladle at a time, stirring frequently. Allow each addition to become mostly absorbed before adding the next.
Continue for about 18–20 minutes, or until the rice is creamy and tender with a slight bite in the center. You may not need all of the stock. Stir the mashed roasted garlic into the risotto during the final few minutes of cooking.
When the rice is al dente, remove the pot from the heat. Stir in the remaining tablespoon of butter and ¾ cup freshly grated Parmigiano-Reggiano. Taste and adjust the salt and black pepper.
If needed, add a splash of warm stock to loosen the risotto. It should be creamy and fluid enough to slowly spread when spooned onto a plate. Serve immediately with additional Parmigiano-Reggiano, if desired.

Notes

Cooking Notes

Keep the chicken stock warm and add it gradually so the Arborio rice cooks evenly and releases its starch. Cook the leeks just until tender; a little light browning around the edges is fine. Finish with butter and Parmigiano-Reggiano off the heat, adding a splash of warm stock if needed to keep the risotto loose and creamy.

Tips for Best Results

Cook the leeks and shallot over medium heat for about 4–5 minutes, until tender.
Add the warm stock one ladle at a time, allowing most of the liquid to absorb before adding more.
Keep the Arborio rice unwashed so its surface starch helps create the creamy consistency.
Add the butter and Parmigiano-Reggiano off the heat for a smooth finish.

How to Know It’s Ready

The rice should be tender with a slight bite in the center, and the risotto should slowly spread when spooned onto a plate. If it holds its shape in a stiff mound, stir in a splash of warm stock before serving.

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