A cozy, velvety rice dish infused with roasted garlic, parmesan cheese, and sautéed leeks — buttery, cheesy, and incredibly aromatic. It’s like risotto without the effort!
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Ingredients (serves 2–3): • 1 tbsp butter • 1 tbsp olive oil • 1 large leek (white and light green parts only), thinly sliced • 2 garlic cloves, minced • 1 cup (190g) arborio or medium-grain rice • 2 ½ cups (600ml) hot chicken or vegetable broth • ½ cup (120ml) heavy cream • ½ cup (50g) grated parmesan cheese • Salt & black pepper, to taste • Optional: fresh thyme or chives for garnish
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Instructions: 1. Sauté leeks & garlic: In a saucepan, melt butter with olive oil over medium heat. Add sliced leeks and sauté 4–5 minutes until soft. Add garlic and cook 1 minute more. 2. Toast the rice: Stir in rice and cook for 1–2 minutes, until edges turn translucent. 3. Simmer: Add hot broth gradually, stirring occasionally. Simmer uncovered for 15–18 minutes, until rice is tender and creamy. Stir often near the end. 4. Finish: Stir in cream and parmesan. Season with salt and pepper. Let rest 2 minutes before serving. 5. Garnish: Top with herbs and extra cheese, if desired.
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