Leek and Artichoke Risotto

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 376.4
  • Total Fat: 7.2 g
  • Cholesterol: 4.8 mg
  • Sodium: 1,176.6 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.0 g

View full nutritional breakdown of Leek and Artichoke Risotto calories by ingredient


Easy on date night or any night. Easy on date night or any night.
Number of Servings: 4


    2 Tbsp Earth Balance (or Butter)
    1 Leek, sliced
    1 can Artichoke Hearts, drained and quartered
    1 1/2 cups Arborio Rice
    1/2 cup White Wine
    1 quart Vegetable Stock (Low Sodium), room temperature
    1/4 cup Parmesan Cheese (optional)
    1/4 cup milk or cream (optional)
    Salt to taste (optional)


Serve with a nice salad.

Can be made vegan by omitting milk, and substituting nutritional yeast for parmesan cheese. (Still very tasty!)


Add butter or margarine to a large pan (stainless steal is best), and melt on medium heat. Add leeks, and sauté for a couple minutes. Add artichoke hearts and arborio rice. Cook, stirring occasionally until rice becomes translucent. Add wine and one ladle of vegetable stock. Cook, stirring until liquid is absorbed. Continue to add vegetable stock one ladle at a time, stirring almost continuously. When done, risotto should be soft, but still firm. (Note that you may need to add additional liquid if risotto is still crunchy when the stock runs out. You can just add some water.) Turn off heat and stir in cheese and salt.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ELARIVE.