Recipes
Recipes

Leek risotto

A colourful, fresh and filling main course.

A colourful, fresh and filling main course.

starstarstarstarstar
(1 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £1.25 per serving

Nutritional Information

Each 100g serving contains

Energy
2520kj
602kcal
30%
Fat
19.4g
Med
28%
Saturates
8.5g
Med
43%
Sugars
4.2g
Low
5%
Salt
1.3g
Med
22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
2520kj/602kcal

Ingredients

1 vegetable stock cube

1 tbsp olive oil

15g butter

3 leeks, trimmed and sliced

325g arborio risotto rice

125ml white wine (optional)

1 tbsp chopped fresh thyme

225g frozen peas

100g pancetta, grilled

75g Parmesan, grated

Method

1
Dissolve the stock cube in 1 litre hot water in a saucepan. Keep hot.
2
Heat the oil and butter in another large pan. Add the leeks, cover and cook over a medium heat for 10 minutes, stirring occasionally, until soft.
3
Stir in the rice, then add the wine and allow it to simmer until it has been absorbed.
4
Add a ladleful of stock with the thyme and peas. Stir gently and simmer until it is almost absorbed. Continue to add the stock a ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and tender.
5
Crumble the pancetta and stir in with the Parmesan.

Please drink responsibly. For the facts, visit drinkaware.co.uk.


Alcoholic drink aware

If you look under 25 and want to purchase age restricted products you will need to prove your age. Challenge 25. No ID, no sale. Retailers have the right to refuse sale if they believe you to be under the legal age. For more information, visit drinkaware.co.uk.