Green Garlic and Leek Spring Risotto

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I am what you would call a risotto fanatic. I have an unbelievable amount of love for risotto. I love that it takes attention to cook it properly, and its not something that you can throw together in just a few short minutes. It requires constant attention for at least 20 minutes and then when you are done its pure goodness. I love how you can dress it up with different vegetables and herbs or even various seafood and its always a crowd pleasing dish.

Recently I picked up some Green Garlic at the Santa Monica Farmers Market. Never having used it before I just decided I absolutely had to have it because it smelled like pure deliciousness. So off I went with my green garlic in tow. After pondering what to make I decided that it would pair perfectly with leeks and Meyer lemons to make a spring risotto. (Now I use risotto as a main dish because its just that good, but you could easily make this as a side too!) I also used some homemade Marscapone cheese and a sprinkle of Parmesan and then called it a day. The result was fantastic.

For more of my favorite risotto recipes check out:

Wild Mushroom Risotto

Asparagus and Parmesan Risotto

Green Garlic and Leek Spring Risotto

Course Dinner
Cuisine Italian


  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 1/3 cups chicken stock
  • 1 Meyer lemon juiced
  • 1/4 cup Marscapone Cheese
  • 3 tbsp Parmesan Cheese
  • 1 leek ends trimmed and chopped
  • 3 stalks Green Garlic ends trimmed and chopped
  • 2 tbsp olive oil


  • In a large pan heat 1 tbsp of olive oil over medium high heat. Add the rice and let it toast for about 90 seconds. Add the white wine to the pan and stir. Once the white wine has been evaporated, add the chicken stock 1/2 cup at a time, letting the liquid soak up before adding the next round. Repeat this step until the stock is used up and the rice is tender. Add the marscapone cheese and parmesan. Season with salt and pepper as needed.
  • In another skillet heat the last tablespoon of olive oil over medium high heat. Add the chopped and cleaned leeks and green garlic to the pan and saute for 5 minutes until soft.
  • Combine the sauteed vegetables with the rice portion. Sprinkle with Parmesan Cheese and serve.


  1. You got me onto Risotto a year ago and I will try this for sure; I love leek combined with garlic and parsley as a veggie, so this should be delicious.
    Your pictures are great as always!

  2. I love risotto but can’t seem to find the time to make it regularly enough. This looks like a winner! I love leeks and have just planted many in my garden, so maybe this fall I will be able to try this with homegrown veggies!

  3. I too love risotto and am always seeking new “in season” combinations for a great risotto. Its such a great dish for a dinner party as it can be a full meal for a vegetarian if you are serving meat with the risotto.
    I think this combination is particularly pleasing for spring. I have not used green garlic either but will seek out this weekend at my farmers market. Thanks for the inspiration!
    How did the mascarpone work out? Have not tried that.

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