Vegetarian Risotto Recipe with Leeks

Leek and parmesan risotto

Name: Leek and parmesan risotto
Total time: 30 min
Yield: Serves 2
Ingredients: 25g butter; 1 tbsp olive oil; 4 spring onions chopped; 2 leeks trimmed and finely chopped; 2 cloves garlic sliced; 150g arborio rice; a glass white wine; 750ml vegetable or chicken stock; 25g parmesan (or vegetarian alternative) finely grated (we used Parmigiano Reggiano)

Janine Ratcliffe

Published: December 19, 2014 at 2:29 PM

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Serves 2

Easy

Total time: 30 mins

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This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan

Vegetarian

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Alternatives

Complete the dish

Try this leek and parmesan risotto then check out more risotto recipes, such as our classic vegetable risotto.

Ingredients

Nutrition

25g butter
1 tbsp olive oil
4 spring onions

chopped
2 leeks

trimmed and finely chopped
2 cloves garlic

sliced
150g arborio rice
a glass white wine
750ml vegetable or chicken stock
25g parmesan (or vegetarian alternative)

finely grated (we used Parmigiano Reggiano)

Nutrition: per serving

kcal526
fat21.1g
saturates9.7g
carbs68.9g
fibre6g
protein14.3g
salt0.93g

Method

step 1

Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. Stir in the parmesan and the rest of butter and season.

Check out more of our easy risotto recipes...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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