Leek and lemon risotto
This delicious leek and lemon risotto is a perfect accompaniment to white meat and fish but still substantial enough by itself.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Follow our step-by-step recipe guide.
Method
- Bring the water to the boil with the stock cubes
- In a separate pot heat the oil and gently cook the leeks and garlic until soft
- Increase the heat and add the rice, continue to cook for 2 minutes
- Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup
- Continue to add the stock until the rice is cooked through and has a thick consistency
- You may need to use a little more or a little less stock to get the desired thickness
- Add lemon zest and juice and stir through.
- 1 1/2 litrewater
- 2stock cubes
- 2 tbspoil
- 1leek, washed and chopped
- 2 clovesgarlic, crushed
- 1 cuprisotto rice or medium grain
- 1 tbsplemon zest
- 2 tbsplemon juice
Per serve
- Energy1096kJ
- Protein4.6g
- Total Fat7.7g
- Saturated Fat0.7g
- Total Carbohydrate43.1g
- Sugars2.2g
- Dietary Fibre2.5g
- Sodium142mg
Follow our step-by-step recipe guide.
Method
- Bring the water to the boil with the stock cubes
- In a separate pot heat the oil and gently cook the leeks and garlic until soft
- Increase the heat and add the rice, continue to cook for 2 minutes
- Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup
- Continue to add the stock until the rice is cooked through and has a thick consistency
- You may need to use a little more or a little less stock to get the desired thickness
- Add lemon zest and juice and stir through.
Ingredients
- 1 1/2 litrewater
- 2stock cubes
- 2 tbspoil
- 1leek, washed and chopped
- 2 clovesgarlic, crushed
- 1 cuprisotto rice or medium grain
- 1 tbsplemon zest
- 2 tbsplemon juice
Ingredients
- 1 1/2 litrewater
- 2stock cubes
- 2 tbspoil
- 1leek, washed and chopped
- 2 clovesgarlic, crushed
- 1 cuprisotto rice or medium grain
- 1 tbsplemon zest
- 2 tbsplemon juice
Nutrition Facts
Per serve
- Energy1096kJ
- Protein4.6g
- Total Fat7.7g
- Saturated Fat0.7g
- Total Carbohydrate43.1g
- Sugars2.2g
- Dietary Fibre2.5g
- Sodium142mg
Follow our step-by-step recipe guide.
Method
- Bring the water to the boil with the stock cubes
- In a separate pot heat the oil and gently cook the leeks and garlic until soft
- Increase the heat and add the rice, continue to cook for 2 minutes
- Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup
- Continue to add the stock until the rice is cooked through and has a thick consistency
- You may need to use a little more or a little less stock to get the desired thickness
- Add lemon zest and juice and stir through.
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