Orzo with leeks, robiola cheese, and hazelnuts

Name: Orzo with leeks, robiola cheese, and hazelnuts
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Ingredients: Risoni pasta 1 ½ cup; Leeks 4; Vegetable broth to taste; Extra virgin olive oil to taste; Butter 1 ½ tbsp; Sage to taste; Salt to taste; Black pepper to taste; Robiola cheese 3.5 oz; Parmigiano Reggiano PDO cheese to taste; Black pepper to taste; Hazelnuts 1.75 oz; Sage fried to taste; Extra virgin olive oil to taste; Black pepper to taste

it de es fr br

Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 17 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Risoni with leeks, robiola cheese, and hazelnuts is a beloved dish from Northern Italy. Honestly, it’s a favorite in regions like Piedmont and Lombardy. This dish? All about bringing cozy vibes to your table. Risoni, a pasta shaped like plump rice grains, is perfect when you’re craving something creamy and comforting.

So here’s the thing, the magic really happens when you treat the risoni like a risotto: toast it a bit, then simmer slowly in vegetable broth until it’s soft and tender. The result? A creamy pasta dish that feels like a warm hug on a chilly day. You know the leeks are cooked until they're sweet and mellow, blending into the robiola for a rich, melty sauce that wraps around each grain of pasta. Pretty simple. Topping it off are roasted hazelnuts—adding a crunchy texture that makes every bite exciting.

When the weather cools down, a bowl of this pasta with robiola cheese and leeks is just what you need. Seriously good. It makes everything feel a bit brighter. In Northern Italy, dishes like this are common at family gatherings. Simplicity is key here, but you still want something a bit special. What’s wonderful about this risoni recipe is that it doesn’t require any rare ingredients—just a few quality ones to create layers of flavor.

The mix of creamy robiola, mellow tender leeks, and nutty hazelnuts keeps it interesting without being overpowering. Some versions might swap in orzo pasta. Which is great. But the traditional risoni shape gives it that almost-risotto feel. Whether you think of it as a vegetarian pasta recipe or just your new favorite comfort food, it’s easy to see why this dish is a staple in Italian homes. And look, it’s the kind of meal you make again and again, because everyone loves diving in, and you never tire of the crunchy nuts paired with that silky, creamy sauce. It’s a celebration of simple ingredients coming together to create something really really good.

INGREDIENTS

Risoni pasta 1 ½ cup (320 g)

Leeks 4

Vegetable broth to taste

Extra virgin olive oil to taste

Butter 1 ½ tbsp (20 g)

Sage to taste

Salt to taste

Black pepper to taste

for stirring: Robiola cheese 3.5 oz (100 g); Parmigiano Reggiano PDO cheese to taste; Black pepper to taste

for garnishing: Hazelnuts 1.75 oz (50 g); Sage to taste - fried; Extra virgin olive oil to taste; Black pepper to taste

Preparation

How to prepare Orzo with leeks, robiola cheese, and hazelnuts

To prepare the orzo with leeks, robiola, and hazelnuts, first take care of the leeks. Remove the roots and the green parts 1, with which you can make a vegetable broth. Cut the leeks in half 2 and then into very thin slices 3.

In a pot, pour the oil and add a pat of butter 4 and the leeks 5. Season with salt 6 and stew for at least 5 minutes.

When the leeks are soft, add the orzo 7, give it a stir 8 to quickly toast it, then pour in vegetable broth 9 to cover.

Add the sage 10 and cook. Remove the sage 11 and, off the heat, add the robiola 12.

Add the pepper 13, grated Parmesan cheese 14, and stir. Plate and season with another sprinkle of pepper 15.

Finish with the hazelnuts 16, some fried sage leaves 17, and a drizzle of raw oil. The orzo with leeks, robiola, and hazelnuts is ready to be enjoyed 18!

Storage

The orzo with leeks, robiola, and hazelnuts should be consumed as soon as it is prepared; however, if you have leftovers, you can store them in the refrigerator, in a closed container, for 1 day.

Tip

If you love stronger flavors, you can add crispy pancetta or sliced speck: their smoky taste pairs well with the sweetness of the leeks. You can replace the hazelnuts with toasted walnuts or almonds.

For this recipe, you can use Cervere leeks, a Piedmontese variety with a sweet and delicate flavor, with a long, white, and fibrous stem. Tender and versatile, they are ideal both raw and cooked.

For the translation of some texts, artificial intelligence tools may have been used.