Creamy leek risotto

Creamy leek risotto


4 people made this

About this recipe: A really tasty supper dish, and easy to cook. If you prefer meat with your meal, or you want to make this more substantial, then add in some chopped chicken or ham. Peas and asparagus also go well in this recipe.

Jenowuk Oxfordshire, England, UK

Serves: 4 

  • 10g butter (optional)
  • 2 tablespoons oil
  • 3 to 4 leeks, chopped
  • 1 onion, chopped
  • 250g arborio rice
  • 800ml vegetable stock
  • 100g cream cheese
  • black pepper to taste

Prep:5min  ›  Cook:45min  ›  Ready in:50min 

  1. Heat butter and oil, and gently fry leeks and onion until translucent. Stir frequently - don't allow to brown. Will take about 10 minutes.
  2. Add rice and stir. Once all the rice is coated, stir continuously for 2 to 3 minutes, then add a couple of tablespoons stock.
  3. Once stock has been absorbed, add a little more. Repeat, until all the stock has been absorbed and the rice has cooked through, about 20 to 30 minutes.
  4. Remove from heat, and stir in the cream cheese and grind in black pepper to taste. Serve.

Recently viewed

Reviews (2)


- 22 Oct 2012


Delicious. I added some extra veggies. Thank you for the recipe. - 22 May 2016

Write a review

Click on stars to rate