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–+ servings

Creamy leek risotto

Leeks subtle, sweet, and onion-like flavour makes them a popular choice for culinary use
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Course Appetizer, Dinner, Side Dish
Cuisine American, healthy, plant based
Servings 1
Calories 438 kcal

Ingredients
  

  • 1 tsp Coconut oil
  • 2 Leeks, chopped and washed
  • 1 White onion, diced
  • 350 g Risotto rice
  • 500 ml Vegetable stock
  • 3 Rosemary springs
  • 60 g Parmesan, grated
  • 3 tbsp 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, and gently stir.
  • Bring to a 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 crème to the risotto, plus some extra stock if desired to make it creamy.
  • Mix well and serve with the remaining parmesan.

Nutrition

Serving: 4gCalories: 438kcalCarbohydrates: 81gProtein: 13gFat: 7g
Keyword dairyfree
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