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


  • 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) 


  • 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...

Bolognese Risotto Recipe

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