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Creamy Leek Risotto
This Creamy Leek Risotto is simple comfort food at its finest. Perfect for using up seasonal veg, sautéed leeks make it irresistibly delicious.
Prep Time
2
minutes
mins
Cook Time
27
minutes
mins
Total Time
29
minutes
mins
Allergen:
Dairy, Sulphites
Servings:
2
servings
Calories:
549
kcal
Author:
Dannii Martin
Ingredients
1
tablespoon
Olive oil
1
tablespoon
Butter
3
Shallots
diced
2
Garlic cloves
crushed
1
Leek
medium; sliced
150
g
Risotto (arborio) rice
700
ml
Vegetable stock
125
ml
White wine
20
g
Parmesan
grated
UK Metric Measures
-
US Customary Measures
Instructions
Heat
1 tablespoon Olive oil
and
1 tablespoon Butter
over a low heat.
Add
3 Shallots
and
2 Garlic cloves
.
Add
1 Leek
and cook for 5 minutes.
Add
150 g Risotto (arborio) rice
and mix well. Cook for a further 1 minute.
Add
125 ml White wine
and a small amount of the
700 ml Vegetable stock
. Simmer until the liquid has reduced.
Continue simmering for 20 minutes, adding a little more stock each time the liquid has reduced.
Once all the liquid has gone, add
20 g Parmesan
and stir it in until it has melted.
Notes
You can use any cold leftovers of leek risotto to make arancini.
For even more creaminess in this risotto, add the rind of the Parmesan to the pan and take out just before serving.
Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
For some extra freshness, add a squeeze of lemon juice to the risotto.
You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
Risotto rice should still have a bit of bite to it and be
al dente
. If it is mushy, then it is overcooked.
Nutrition
Serving:
1
portion
|
Calories:
549
kcal
|
Carbohydrates:
79
g
|
Protein:
10
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
22
mg
|
Sodium:
1614
mg
|
Potassium:
330
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1740
IU
|
Vitamin C:
9
mg
|
Calcium:
174
mg
|
Iron:
5
mg