Leek and parmesan risotto | Recipe Cart | Recipe Cart

Name: Leek and parmesan risotto | Recipe Cart | Recipe Cart
Total time: 30 min
Ingredients: butter 25g; olive oil 1 tbsp; spring onions 4, chopped; leeks 2, trimmed and finely chopped; garlic 2 cloves, sliced; arborio rice 150g; white wine a glass; vegetable or chicken stock 750ml; parmesan (or vegetarian alternative) 25g, finely grated (we used Parmigiano Reggiano)

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This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan

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Ingredients

butter 25g
olive oil 1 tbsp
spring onions 4, chopped
leeks 2, trimmed and finely chopped
garlic 2 cloves, sliced
arborio rice 150g
white wine a glass
vegetable or chicken stock 750ml
parmesan (or vegetarian alternative) 25g, finely grated (we used Parmigiano Reggiano)