Skip to Content

Simple Leek and Sage Risotto

Ingredients

  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 4 sage leaves, shredded
  • 1/2 cup risotto rice
  • small glass white wine
  • 3/4 cup hot vegetable stock
  • 1/4 cup mushrooms, sliced thinly
  • 3 tbsp grated parmesan

Recipe

Heat the oil in a pan, add the leeks, mushrooms and sage and fry for 2 mins until the leeks are starting to soften. It should become quite fragrant.

Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.

Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan.

Adapted from BBC Good Food

Associated Add-on Products