Creamy Leek Risotto

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Creamy Leek Risotto

Creamy Leek Risotto

Martine Chin
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Entree, Lunch
Servings 4
Calories 429 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • 2 leeks chopped and washed
  • 1 white onion diced
  • 1 1/2 cup risotto rice 350g
  • 2 cups vegetable stock 500ml
  • 3 rosemary sprigs
  • 1/2 cup parmesan grated, 60g
  • 3 tbsp soy or coconut cream

Instructions
 

  • Heat the oil in a frying pan and sauté the leeks and onion for about 5 mins. Add in the rice and simmer for 1 minute.
  • Add about half of the stock and rosemary springs, gently stir. Bring to the boil and simmer until liquid has almost absorbed, only then add the remaining stock. Cook the risotto until al dente for about 25 minutes.
  • Remove the rosemary springs, and season the risotto with salt and pepper.
  • Add half of the Parmesan cheese and the soy/coconut crème to the risotto, plus some extra stock if desired to make it extra creamy. Mix well and serve with the remaining parmesan.

Nutrition

Calories: 429kcalCarbohydrates: 71gProtein: 11gFat: 11gSaturated Fat: 9gCholesterol: 9mgSodium: 681mgPotassium: 225mgFiber: 4gSugar: 4gVitamin A: 1090IUVitamin C: 8mgCalcium: 181mgIron: 5mg
Keyword Vegetarian
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Posted in Gluten-Free, Lunch, Vegetarian

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