Dinner

Charred Leek & Bone Broth Risotto Recipe

ByLily Monroe February 21, 2026February 21, 2026

Introduction

This Charred Leek & Bone Broth Risotto is a comforting twist on a classic dish, combining smoky flavors with rich, nourishing broth. Creamy and satisfying, it’s perfect for a cozy dinner or special occasion.

A white plate with creamy risotto forms the base layer, showing soft, slightly shiny grains with a pale beige color mixed with small bits of green herbs. On top, there is a layer of caramelized, golden-brown thinly sliced onions, some edges darker and crisped. A light sprinkle of grated white cheese covers the onions, melting slightly into the risotto below. There is a drizzle of golden olive oil around the edges, adding a shiny finish. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Arborio rice
4 cups bone broth
2 leeks, charred and chopped
1 onion, diced
2 cloves garlic, minced
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste

Instructions

Step 1: Heat olive oil in a large pan over medium heat.
Step 2: Add diced onions and cook until translucent.
Step 3: Stir in garlic and charred leeks, cooking for another minute.
Step 4: Add Arborio rice and toast for 2-3 minutes.
Step 5: Pour in the white wine and stir until absorbed.
Step 6: Gradually add bone broth, one ladle at a time, stirring frequently until the liquid is absorbed.
Step 7: Continue until the rice is creamy and al dente.
Step 8: Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
Step 9: Let rest for a few minutes before serving.

Tips & Variations

For extra smokiness, char the leeks directly over a gas flame or under a broiler before chopping.
Use vegetable broth for a lighter, vegetarian version.
Add a squeeze of lemon juice at the end to brighten the flavors.
Stir in fresh herbs like thyme or parsley for added freshness.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of broth or water to restore creaminess. Avoid microwaving at high heat to prevent drying out.

How to Serve

The dish shows a creamy risotto layer filling most of a white speckled bowl, with a shiny, smooth texture and a light yellow tint around the edges, likely from olive oil. On top, there are several curled caramelized fennel slices with golden-brown crispy edges, adding a contrast in texture and color. These slices are sprinkled with finely grated white cheese and small green herb leaves, adding more color and detail to the presentation. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular broth instead of bone broth?

Yes, regular chicken or vegetable broth can be used, but bone broth adds extra depth and richness to the risotto.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still has a slight bite (al dente) and the dish is creamy in texture. Taste a small spoonful to check the texture.