Leek risotto with lemon crumbs
- Published: 31 Mar 15
- Updated: 18 Mar 24
This vegetarian leek risotto with lemon crumbs is budget-friendly, yet impressive enough for a dinner party.
Ingredients
- 4 tbsp olive oil
- 150g leeks
- 2 garlic cloves
- 1 onion
- Handful fresh parsley
- 60g fresh breadcrumbs
- Zest and juice 1 lemon
- 1.6 litres vegetable stock
- 400g risotto rice (eg arborio)
- 150ml white wine
Method
- Warm half the oil in a large frying pan. Chop the leeks, garlic and onion. Add them to the pan, season and fry gently for 5-7 minutes, stirring now and then, until softened.
- Chop the parsley, then mix with the breadcrumbs, zest and some seasoning in a bowl.
- Gently warm the stock. In a frying pan, heat the rest of the oil and fry the crumb mix for 2 minutes, stirring, or until golden. Tip onto kitchen paper.
- Add the rice to the frying pan, stir for 1 minute, then add the wine and cook for 2-3 minutes until reduced.
- Slowly add the hot stock a ladleful at a time, stirring between each addition and only adding more when the liquid has been incorporated. This takes about 20 minutes. Taste the rice to check it’s cooked with a little bite, then season with salt and pepper. Spoon into warm bowls, top with the crumbs, squeeze over lemon juice and serve.
- Recipe from February 2015 Issue
Nutrition
- Calories
- 573kcals
- Fat
- 12.5g (1.6g saturated)
- Protein
- 12g
- Carbohydrates
- 90.8g (3.9g sugars)
- Fibre
- 2.5g
- Salt
- 2.7g
What's the perfect wine match?
Our friends at Majestic Wine recommend Definition Gruner Veltliner. This Grüner Veltliner is a livewire of white peach and white pepper spice. Its mouthwatering acidity is the perfect foil for this creamy risotto.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.
£10.99 | Buy Now See all grüner veltliner
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It was ok overall, the risotto itself was nice but too overpowered by the breadcrumbs. Will try again but this time adding butter when frying the breadcrumbs, and also adding a little less altogether.