Creamy Leek Risotto with Rosemary Gremolata
Risotto is such a win win. You can get it on the go while you literally go and do something (anything) else as long as it takes 15 mins or less.
Risotto in less than an hour? Yes, please! This simple yet elegant dish proves that you don’t need to spend hours in the kitchen to create something comforting, delicious, and impressive. It’s easy enough to whip up on a busy weeknight, but refined enough to serve at a dinner party. Creamy, rich, and full of flavour, this risotto combines the earthy aroma of rosemary with the gentle sweetness of leeks, an underrated vegetable that lends subtle depth and a soft, buttery texture when cooked low and slow.
Whether you serve it as a hearty vegetarian main or as a side dish to roast lamb, grilled meats, or roasted vegetables, this risotto is beautifully versatile. For a stunning presentation and added dimension, pair it with a silky Butternut Pumpkin Purée, as shown. The sweetness of the pumpkin enhances the herbaceous warmth of rosemary and complements the leeks perfectly.
It's a bowl of rustic comfort, dressed up just enough for your next special meal.
Check out some of my other risotto recipes for an easy weeknight dinner:
Lemon, Pea and Parmesan Risotto
Mushroom Risotto with Ian Curley
Leek and Four Cheese Risotto with Truffled Feta and Sardine Crumb
Need
- 1 large leek, cleaned and trimmed
- 3 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams arborio rice
- 100 Grams white wine
- 700 Grams liquid stock of choice
- pink salt flakes to taste BUY
- 30-50 Grams cream to serve if desired
- 3 Drops doTERRA Oils rosemary BUY
- Rosemary Gremolata to serve
-
Rosemary Gremolata
- 60 Grams parmesan cheese cubed
- 3 cloves garlic
- 3-4 sprigs rosemary, foliage only
- Good pinch pink salt flakes BUY
- 2 lemons, zest only, finely grated
- 100 Grams pine nuts, toasted
Do
- 1
Risotto:
- 2
Make the Rosemary Gremolata first and set aside. (See recipe below.)
- 3
Place the leek, garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/ Varoma/Reverse/speed 1/MC off.
- 4
Add rice and wine and cook 2 min/Varoma/Reverse/speed 1/MC off.
- 5
Add stock and salt and cook 16 min/100°C/Reverse/speed 1.5.
- 6
Taste and adjust seasoning. Add cream if using and rosemary oil and stir through 3 sec/Reverse/speed 1.5.
- 7
Serve with plenty of gremolata on top.
- 8
Rosemary Gremolata:
- 9
Place parmesan and garlic into the Thermomix bowl and mill 8 sec/speed 10.
- 10
Add rosemary, salt and lemon zest into the Thermomix bowl and chop 6 sec/ speed 6. Stir through pine nuts and set aside.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
