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Servings: 4 people
Calories: 410kcal
Ingredients
- 1 large leek white and light green parts only
- 1 cup arborio rice
- 2 ¼ cups vegetable broth divided
- ¾ cup dry white wine or more vegetable broth
- 4 tablespoons olive oil divided
- 1 ½ cups fresh corn about 2 ears
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup fresh basil leaves plus more to garnish
- Fresh ground pepper (To Serve) other options: chopped basil, nutritional yeast, or parmesan
Instructions
- Remove dark green tops from leeks and rinse off any dirt. Slice into 1/2-inch thick rounds, trying to keep the rounds intact.
- Slice corn off the cob. Mince garlic and slice basil.¼ cup fresh basil leaves
- In a large frying pan, heat 2 tablespoons olive oil on medium. Place the sliced leek rounds in the oil, cooking for 3-4 minutes per side, until golden brown and fragrant. Set aside.1 large leek, 4 tablespoons olive oil
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add garlic and cook for 1-2 minutes until it's fragrant.2 cloves garlic
- Add the rice and cook for 1 minute, stirring often until the edges look clear.1 cup arborio rice
- Immediately add the white wine and stir to lift any rice grains stuck in the pot. Cook for 1-2 minutes to boil off the alcohol.¾ cup dry white wine
- Add 1 ¾ cup broth, corn kernels, half the cooked leeks, salt, and pepper. Reduce heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.2 ¼ cups vegetable broth, 1 ½ cups fresh corn, ½ teaspoon salt, ½ teaspoon ground pepper
- Reduce heat to low. Add the remaining broth, basil, and leftover leeks. Cook for 2-3 more minutes, stirring frequently.
- Garnish with pepper. Serve immediately and enjoy.Fresh ground pepper
Notes
- Stirring is Key: Consistent stirring is what activates the starch in the rice, giving your risotto that signature creamy texture. Don't skip this step!
- Fresh is Best: Using fresh corn and leeks can really elevate the flavors in this dish. If corn is out of season, frozen corn is a fine substitute, but fresh is always preferred for that sweet, crisp bite.
- Oil: Feel free to substitute vegan unsalted butter for an even creamier finish!
- Is Arborio Rice Necessary for Risotto? While arborio rice is traditional for making risotto due to its high starch content, which leads to that creamy texture, you can experiment with other short-grain rice varieties. Carnaroli and Vialone Nano are great alternatives, but keep in mind, the texture and cooking times might vary slightly.
- Broth Temperature: Keep your vegetable broth warm on another burner while you're adding it to the rice. Adding cold broth can shock the rice and affect the cooking process.
- Taste as You Go: Don't be shy about tasting your risotto as it cooks. This is the best way to make sure the seasoning is just right, and the rice is cooked perfectly.
- Al Dente Finish: Aim for a risotto that's tender yet still has a bit of bite to it. Overcooked risotto loses its delicious texture.
- Let It Rest: Give your risotto a minute or two to sit after cooking and before serving. This allows it to come together for the perfect consistency.
- Garnish Galore: Don't forget to garnish! Fresh ground pepper, basil, and a sprinkle of vegan parmesan or nutritional yeast can add layers of flavor. You can also reserve the extra leeks to garnish on top if desired.
Storage & Reheating
- Cool Quickly & Airtight: Spread your leftover risotto on a wide plate or tray to cool it down quickly. This prevents it from continuing to cook and becoming mushy. Once cooled, transfer the risotto to an airtight container.
- Refrigerate Promptly: Store the container in the refrigerator as soon as possible. Risotto can keep well for up to 3 days when stored properly.
- Reheat Gently: When you're ready to enjoy your risotto again, reheat it gently over medium-low heat with a splash of vegetable broth or water. Stir frequently to bring back that creamy consistency.
Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 835mg | Potassium: 271mg | Fiber: 3g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 3mg
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