Recreate this leek risotto, then check out our chicken risotto, vegetable risotto, pea risotto, tomato risotto and more risotto recipes.

Don’t ditch the dark green ends of your leeks. They may seem tough but a quick fry in oil or butter will soon soften them up.


  • 3 tbsp olive oil
  • 4 anchovy fillets, finely chopped
  • 80g stale breadcrumbs
  • ½ lemon, zested
  • 50g unsalted butter
  • 2 leeks (500g), trimmed, halved lengthwise and thinly sliced
  • 2 garlic cloves, minced
  • 350g arborio rice
  • 125ml dry white wine
  • 1 ½ litre hot vegetable stock
  • 30g grated parmesan
  • 100ml double cream
  • small handful of flat leaf parsley, finely chopped


  • STEP 1

    Put the oil in a large frying pan over a medium heat. Add the anchovies and use a wooden spoon to break them up. Tip in the breadcrumbs, stirring for 5 mins until golden. Add the lemon zest, stir to combine, then transfer to a bowl.

  • STEP 2

    Put ½ the butter in a large, deep pan over a medium heat. Once melted, cook the leeks for 15 mins, stirring occasionally, until soft. Add the garlic and cook for another minute, then stir in the rice and toast in the pan for 2-3 mins.

  • STEP 3

    Pour in the wine and let it simmer until absorbed into the rice. Begin adding the stock, a ladle at a time, and cook for about 25 mins, stirring, until the liquid has been absorbed. Stir in the remaining butter and parmesan so it melts into the rice, followed by the cream. Season well with black pepper, then divide between serving bowls. Stir the parsley into the anchovy breadcrumbs and scatter over the risotto to serve.

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Two plates of risotto topped with peas and ham and resting on a weaved table mat


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