Leek and parmesan risotto

Leek and parmesan risotto

  • serves 2
  • A little effort

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.

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Ingredients

  • butter 25g
  • olive oil 1 tbsp
  • spring onions 4, chopped
  • leeks 2, trimmed and finely chopped
  • garlic 2 cloves, sliced
  • arborio rice 150g
  • white wine a glass
  • vegetable or chicken stock 750ml
  • parmesan  (or vegetarian alternative) 25g, finely grated (we used Parmigiano Reggiano) 

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.

Nutritional Information

  • Kcals 526
  • Fat 21.1g
  • Saturates 9.7g
  • Carbs 68.9g
  • Fibre 6g
  • Protein 14.3g
  • Salt 0.93g
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