Leek Risotto

Servings 4 people


  • 25 g Butter
  • 1 tbsp Olive
  • 4 Spring Onions
  • 2 Cloves of Garlic
  • 300 g Risotto Rice
  • 200 ml White Wine
  • 750 ml Stock
  • 25 g Parmesan


  • Bring the stock to a simmer. Heat a large wide pan and add half the butter and oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
  • Add the rice and stir to coat the rice 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 (Can add more or less stock depending on how the rice is).
  • Stir in the parmesan and the rest of the butter and season. Serve hot and season.
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