| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 6g | 47g |
| sugars | fibre | protein | salt |
| 3g | 2g | 10g | 0.75g |
Gazing upon the vibrant image of the Buttered Leek and Thyme Risotto, the intermingling of creamy arborio rice, buttery leeks, and the aromatic addition of fresh thyme never ceases to tantalize me. Hailing from the lush landscapes of Montana, my culinary adventures are as diverse as the region itself, but this dish is undoubtedly one of my favorites.
The Flavors That Drive My Passion
While my palate has been nurtured by the hearty flavors of bison burgers, venison steaks, and huckleberry pies, the Vegetable rich Buttered Leek and Thyme Risotto carries a unique appeal. The gentle tang of the leeks, combined with the aromatic thyme and the rich undertones of Parmesan cheese, result in an unforgettable flavor profile. The dish exudes a deep wholesome comfort which I associate with my home and its vibrant culinary traditions.
Harnessing the Power of Plants
Beyond its delectable taste, the recipe champions health, bolstered by the powerful properties of its carefully selected ingredients. Leeks, for instance, are touted for their ability to improve heart health and their potent prebiotic properties. Similarly, thyme has multiple health benefits, such as bolstering immunity and aiding digestion. Now, combine these with garlic, known for its immunity-boosting attributes, and you have a dish that is as nourishing as it is flavorful.
Complementary Culinary Pairings
The Buttered Leek and Thyme Risotto can hold its own as a nutritious, standalone main, but it also pairs splendidly with a roasted protein variant. A Simple Roasted Chicken or a more exotic Moroccan Roast Lamb offers an excellent means to complement and transform this risotto into an exquisite meal for the family or for celebratory occasions. It truly is a recipe that excels in its versatility.
Every spoonful of the Buttered Leek and Thyme Risotto is a testament to the immense potential of wholesome, natural ingredients in creating dishes that deliver on taste, health, and meaningful connections to one’s culinary roots.
What You’ll Need
- 4 cups of vegetable stock
- 3 tablespoons of unsalted butter
- 2 large leeks, cleaned and thinly sliced (white and light green parts only)
- 2 cloves of garlic, minced
- 1.5 cups of Arborio rice
- 1/2 cup of dry white wine
- 1 tablespoon of fresh thyme leaves, finely chopped
- 1/2 cup of grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
Method
Step One
Start by heating vegetable stock in a medium-sized saucepan over medium-low heat. Keep the heated stock nearby as you will need to add it gradually to the risotto mixture.
Step Two
In a large, deep skillet, melt the butter over medium heat. Once the butter is melted and bubbly, add the sliced leeks. Sauté them, stirring frequently until they are soft. This should take about 5 minutes.
Step Three
Add the minced garlic to the skillet and let it sauté with the leeks for about 1 minute – or until fragrant. Make sure to stir it constantly to avoid burning.
Step Four
Stir in the Arborio rice, making sure the grains are coated with the butter. Let it toast for about 2 minutes, then pour in the dry white wine. Continue stirring the mixture until the wine is fully absorbed by the rice.
Step Five
Add a ladleful of the heated vegetable stock to the skillet. Stir the risotto frequently and wait until the stock is absorbed before adding the next ladleful. Continue this process until you’ve used all the stock – this should take about 20 minutes.
Step Six
Once all the stock has been absorbed and the rice is tender, stir in the finely chopped thyme and grated Parmesan cheese. Season your risotto with salt and pepper to taste, then serve immediately. Enjoy your buttered leek and thyme risotto!
