Go Back

Creamy Orzo Risotto with Caramelized Leeks and Alpine Cheese

This comforting dish transforms the classic Alpine Crozet risotto into an accessible, flavor-packed meal. Orzo pasta is cooked risotto-style with aromatic leeks and garlic, then enriched with a blend of creamy and nutty cheeses. A touch of lemon zest and fresh herbs elevates the flavors, while toasted pine nuts add a delightful crunch. This quick and easy recipe brings the essence of French Alpine cuisine to your table in under 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Alpine, French, Italian
Servings 4 servings
Calories 600 kcal

Equipment

  • Large saucepan or Dutch oven
  • Medium saucepan
  • Wooden spoon
  • Ladle
  • Cheese grater
  • Microplane or zester
  • Sharp knife
  • Cutting board
  • Small skillet

Ingredients
  

Pasta & Grains

  • 14 oz Orzo pasta [400g]

Dairy

  • 2 oz Brie cheese rind removed and cut into small cubes [60g]
  • 2 oz Gruyère cheese grated [60g]
  • 2 tbsp Parmesan cheese finely grated [15g]
  • 2 tbsp Unsalted butter [30g]
  • 1/4 cup Heavy cream [60ml]

Produce

  • 2 medium Leeks white and light green parts only, finely chopped (about 14 oz / 400g)
  • 3 cloves Garlic minced
  • 1 Lemon zested
  • 1 tsp Fresh thyme leaves
  • 2 tbsp Fresh chives finely chopped

Liquids

  • 4 cups Vegetable broth kept hot [1 liter]
  • 1/4 cup Dry white wine [60ml]

Baking & Spices

  • 1 tsp Salt or to taste
  • 1/4 tsp Freshly ground black pepper

Nuts & Seeds

  • 1/4 cup Pine nuts lightly toasted [35g]

Instructions
 

Prepare the Broth

  • In a medium saucepan, bring the vegetable broth to a simmer. Keep warm over low heat.

Cook the Leeks

  • In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped leeks and cook for 7-8 minutes until softened and lightly caramelized, stirring occasionally.
  • Add minced garlic and cook for another 30 seconds until fragrant.

Cook the Orzo

  • Add the orzo to the pan with leeks and garlic. Stir to coat the pasta with butter and cook for 1-2 minutes until lightly toasted.
  • Pour in the white wine and cook until mostly absorbed, about 1 minute, scraping any browned bits from the bottom of the pan.
  • Begin adding the hot broth, one ladle (about 1/2 cup) at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next.
  • Continue this process for about 15-18 minutes, or until the orzo is tender but still has a slight bite (al dente). You may not need all the broth.

Toast Pine Nuts

  • While the orzo is cooking, lightly toast the pine nuts in a small dry skillet over medium heat until golden brown, about 2-3 minutes. Set aside.

Finish the Risotto

  • Once the orzo is cooked, remove from heat and stir in the heavy cream, cubed Brie, grated Gruyère, and Parmesan cheese.
  • Gently fold in the fresh thyme leaves, chopped chives, and lemon zest. Cover and let rest for 5 minutes to allow the cheese to melt fully.
  • Taste and adjust seasoning with salt and pepper as needed.

Serve

  • Divide the risotto among four warm bowls. Garnish with toasted pine nuts and additional fresh herbs.
  • Serve immediately while the risotto is still creamy and the cheese is melted.

Notes

1. For a lighter version, you can substitute half-and-half for the heavy cream.
2. If you can't find Gruyère, you can use Emmental or Swiss cheese as a substitute.
3. To make this dish gluten-free, use gluten-free orzo or another small gluten-free pasta shape.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to restore creaminess.
Keyword Alpine Cuisine, Cheese Pasta, Creamy Risotto, Easy Dinner