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Leek risotto

Inspired by recipes in The Silver Spoon & The Vegetarian Kitchen.

Serves 2


1 tbsp olive oil
10g butter
190g leeks (chopped weight) This was the prepped quantity I had from the ½ share on 21.04.12
generous splash white wine
150g risotto grains (I used a mixture of arborio rice & pearled spelt)
1 litre stock
1 tsp thyme
generous splash single cream
20g grated Parmesan


  1. Put the butter & olive oil in a large pan and heat until the butter melts.
  2. Add the leeks & cook over a gentle heat until soft, stirring occasionally.
  3. Add the risotto grains & stir until coated in oil.
  4. Turn the heat up & add the wine. It will sizzle & bubble; wait until it’s evaporated.
  5. Add the vegetable stock a bit at a time, waiting for it to be absorbed before adding more.
  6. Once all the stock is in the pan, season to taste & add the thyme.
  7. Simmer gently, stirring occasionally, until the grains are cooked. They should have a little bite left to them - you don’t want them too mushy.
  8. Turn off the heat & add the cream, stirring it in.
  9. Add the Parmesan, stir, & cover the pan for a minute or two.
  10. Serve immediately & enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Leek risotto in bowls