Farro Risotto Recipe with Leeks and Hazelnuts

Leek and farro risotto with toasted hazelnuts

  • serves 4
  • Easy

This creamy risotto is low calorie but bursting with flavour. The toasted hazelnuts complement the dish and give it that extra crunch. If you can't find farro, spelt is a great alternative


Try this leek and farro risotto then check out our vegetarian risottovegetarian lasagne, vegetarian moussaka and more vegetarian recipes.

Make a vegan version by substituting the parmesan for vegan cheese, and the soft cheese for soya cream.



  • vegetable stock 600ml
olive oil
  • leeks 3 large, trimmed and finely sliced
  • farro or spelt 250g
  • blanched hazelnuts a small handful
  • vegetarian parmesan 50g, grated
  • light soft cheese 4 tbsp
  • hazelnut oil 1 tsp
  • sherry vinegar 1 tsp
  • bitter leaf salad leaves to serve


  • Step 1

    Heat the stock in a pan until simmering, turn the heat down and keep warm. Heat 2 tsp oil in a frying pan and fry the leeks with a pinch of salt for 15 minutes until really tender. If they start to catch, add a ladleful of stock.

  • Step 2

    Stir the farro into the leeks, and add the stock a ladleful at a time, continuously stirring. Cook for 25 minutes until the farro is tender, and all the stock has been absorbed.

  • Step 3

    Toast the hazelnuts in a small frying pan on a medium heat, gently shaking the pan until the nuts are golden and toasted. Leave to cool for a few minutes and then chop.

  • Step 4

    Stir both of the cheeses through the risotto and top with the toasted nuts. Whisk the hazelnut oil and vinegar with some seasoning, then toss with the salad leaves and serve alongside the risotto.

Check out more of our best risotto recipes here...

Bolognese Risotto Recipe

Nutritional Information

  • Kcals 386
  • Fat 12.9g
  • Saturates 3.7g
  • Carbs 43.1g
  • Sugars 9g
  • Fibre 11.4g
  • Protein 18.7g
  • Salt 0.7g