Gourmet Leek and Tarragon Risotto

Gourmet Leek and Tarragon Risotto

45 mins
medium
6 servings

A flavorful and elegant risotto featuring tender leeks, fresh tarragon, and creamy goat cheese. Perfect for a special occasion or a weeknight treat.

ItalianRisottoVegetarian

Equipment Needed

  • Large Saucepan
  • Wooden spoon

Ingredients

  • 30.00 gUnsalted Butter(High-quality butter for best flavor)
  • 1.00 tbspOlive Oil(Extra virgin olive oil)
  • 1.00 Onion(Finely chopped)
  • 500.00 gLeeks(White and light green parts, thinly sliced)
  • 300.00 gRisotto Rice(Arborio rice recommended)
  • 125.00 mlWhite Wine(Optional, dry white wine)
  • 1200.00 mlVegetable Stock(Low sodium preferred)
  • 50.00 gPecorino Romano Cheese(Grated)
  • 10.00 gFresh Tarragon(Leaves picked)
  • 125.00 gSoft Goat Cheese(Crumbled)

Instructions

1

Melt butter and oil in a large saucepan over medium heat. Add onion and leeks, sauté until softened (approx. 8 mins).

Estimated time: 8 minutes

2

Stir in risotto rice and cook for 1 minute. Add white wine (if using) and cook until absorbed.

Estimated time: 3 minutes

3

Gradually add hot vegetable stock, 1 ladleful at a time, stirring constantly until absorbed before adding more. Continue until rice is cooked through (approx. 18-20 mins).

Estimated time: 20 minutes

4

Stir in remaining butter and most of the pecorino cheese. Cover and let rest for 2 minutes.

Estimated time: 2 minutes

5

Season with salt and pepper to taste. Stir in fresh tarragon.

Estimated time: 1 minutes

6

Divide risotto among bowls. Top with crumbled goat cheese and a sprinkle of remaining pecorino.

Estimated time: 2 minutes

7

Garnish with a black pepper twist.

Estimated time: 1 minutes

8

Serve immediately and enjoy!

Estimated time: 1 minutes

9

Optional: Pair with a crisp white wine.

10

Extra Tip: For a richer flavor, use a combination of vegetable and chicken stock.