Leek & Parmesan Risotto

Leek & Parmesan Risotto

Serves 2 / ready in 30 mins


25g butter

1 tbsp olive oil

4 spring onions , trimmed and finely chopped

2 leeks , trimmed and finely chopped

2 garlic cloves

150g arborio rice

1 glass white wine

750ml vegetable or chicken stock

25g Parmesan (or vegetarian alternative), finely grated


  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.
  2. Stir in the Parmesan and the rest of butter and season.

Per serving:

526 kcalories, protein 14.3g, carbohydrate 68.9g, fat 21.1 g, saturated fat 9.7g, fibre 6g, salt 0.93 g