Ad
Loading...

Nutrition: Per serving (6)

  • kcal417
  • fat18g
  • saturates9g
  • carbs48g
  • sugars6g
  • fibre5g
  • protein9g
  • salt1g

Method

  • step 1

    Heat 1 tbsp of the oil in a large, lidded frying pan or heavy-based saucepan set over a medium heat. Tip in the 80g leeks and fry for 5-8 mins until golden, to create a straw-like appearance. Remove from the pan, leaving the oil behind, and set aside. (You could skip this step and simply slice all the leeks to add in step 2, but the strips make a nice garnish to top the risotto.)

  • step 2

    Drizzle the remaining oil into the pan over a low-medium heat and add 25g of the butter, stirring until the butter has melted. Tip in the celery, carrots and sliced leek. Stir well, then reduce the heat to low and put the lid on. Fry for 15-20 mins, stirring occasionally until the celery, carrots and leeks have softened. Add the rice and stir to coat in the buttery veg, then turn the heat up to medium and cook for 2 mins until the rice turns translucent. Pour in the white wine, stir and cook for a few minutes until the alcohol has evaporated. Season well.

  • step 3

    Add in a ladleful of the hot stock and stir until it has been completely absorbed. Pour in another ladleful, stir again while the rice absorbs it, and repeat until all the stock has been used up and the rice is al dente – this should take about 20 mins. If you run out of stock, you can either make up a little more or use boiling water from the kettle. Remove from the heat and mix in the cheese and remaining butter. Ladle into bowls or onto plates, grate over some extra parmesan, and scatter over the fried leek strips. Serve straightaway.

Recipe from Good Food magazine, October 2022

Ad

Comments, questions and tips (9)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.19 ratings

jgzr62bwm63foI92TR

Ideal use of delicious leeks although we used cauliflower rice which worked just as well as normal rice but for those of us who like to restrict refined carbs works very well …

emmas29

I made this last night. I stuck pretty closely to the recipe, other than to add 2 cloves of garlic, and some fresh thyme (both in the risotto and in the crispy leek topping). I usually add some sort of cream cheese to risottos, and I had it standing by, but the butter and Parmesan added at the end…

Di Kirby

Why does risotto often call for wine to be added? Is there an alternative or can it just be omitted?

zacandmax005yLQkowd_

I just omit it in any recipe as I don't like the taste of alcohol in cooking. You could add a little more stock, but doesn't always need it as reducing the wine to evaporate the alcohol means there is little actual liquid if that makes sense.

Very_Souperstitious

Love this recipe. Without the crispy leeks on the top it makes a brilliant quick weeknight one pot. This recipe is great on its own or customised with some bacon or chicken or really anything you fancy. Crowd pleaser and makes happy the members of my family who turn their nose up at a classic…

moonclimbing

tip

Delicious. I used frozen wild Alaskan salmon, which I steamed on top of the risotto for 15 minutes. I also added some lemon juice.

Ad
Ad
Ad