Onion, leek, and parm risotto

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 2 1x



  • Broth:
  • 4 cup water
  • 1 large leek
  • 1/2 cup carrots
  • 1 clove garlic
  • 1/2 cup basil
  • pinch salt
  • 1/2 large onion
  • Risotto:
  • 1/2 large onion
  • 4 none green onion
  • 1 large leek
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 1/2 cup grated Parmesan
  • pinch salt and pepper
  • 1/4 cup basil


  1. In a small stock pot, stock ingredients to a boil and immediately reduce to a simmer. Let simmer for 30 minutes, strain, and set aside vegetables. Reserve 2 1/4 cup stock for risotto and save the rest for another use. Place broth back in pan and keep over low heat.
  2. In another stock pot, heat oil over medium heat and add onions, leeks, and green onions. Saute for five minutes so that onions begin to soften. Add rice and continue to cook for 2 more minutes. Add white and cook for one more minute until wine is absorbed into rice. Add one cup of broth, stir and let absorb into rice. Continue 1/4 cup at a time, absorbing after every addition, until broth is all absorbed into rice.
  3. Once broth is absorbed, remove from heat and add basil and Parmesan. Stir to melt cheese, garnish with extra basil and Parmesan. Serve warm.