Comforting Leek Risotto with Cream Cheese

Comforting Leek Risotto with Cream Cheese - leek risotto ready to serve #worcestershiresauce #risotto | hurrythefoodup.com

Sometimes decadence is important. And this leek risotto is decadent. And important.

Don’t get us wrong – we eat healthy food all the time, and know the incredible value of it. It’s imperative to our well-being and health. Nutrition is something we take seriously, and indeed, pride ourselves on.

Our latest recipes have included this tangy tempeh salad, a broccoli and cauliflower ‘superfood’ soup and high protein-pancakes to name just a few.

And sometimes we know when to just focus on the sheer enjoyment of food. After many years of eating veggie and an arsenal of hundreds of great recipes, it’s awesome to just sit down and enjoy a comforting meal.

We also know that some people miss meat, or that they’re cooking for partners and families who still eat meat, but want to make a meal they’ll all enjoy. This leek risotto is one of those meals.

Comforting Leek Risotto with Cream Cheese - leek risotto ingredients #vegetarian #main | hurrythefoodup.com

Let’s speed things up

It’s also true that time is often limited, and not everybody wants to spend hours in the kitchen on a single recipe. We love finding ways to hurry the food up whenever we can, and risotto is one place it’s very possible.

Contrary to popular belief, and as we found out in this great experiment, the broth does not need to be ladled in one spoon at a time. You can throw it all in (or nearly all in) at the beginning and move on to other tasks.

Comforting Leek Risotto with Cream Cheese - risotto rice, leek and onion frying in olive oil in a big pan #risottorice #easy | hurrythefoodup.comComforting Leek Risotto with Cream Cheese - add white wine and ¾ of the veggie broth and cook the rice till is ready #creamy #dinner | hurrythefoodup.com

Self-control

Don’t have any? That’s ok! We’re not saying cheddar cheese must be added to this recipe, but it really is awesome when sprinkled on top of the finished risotto. Naughty, but excellent.

Cheddar cheese is also one of the cheeses most likely to contain microbial (or artificial) rennet, as opposed to animal rennet. Animal rennet is a horrible ingredient taken from the stomach of slain baby animals (usually a cow) and something we try to avoid at all costs. It’s always worth checking the packaging.

Comforting Leek Risotto with Cream Cheese - add white wine and ¾ of the veggie broth and cook the rice till is ready #rich #lunch | hurrythefoodup.comComforting Leek Risotto with Cream Cheese - add the frozen peas, cream cheese and all the rest of the ingredients #creamcheese #dinner | hurrythefoodup.com

Ok, any more tips for this leek risotto?

Yep, one more. A good risotto falls on its flavours and the herbs here are paramount. We also understand it’s not always practical or cost-effective to buy fresh herbs (or indeed a plant) for each herb you need. We highly recommend keeping a good stock of dried herbs around – or even frozen ones. Frozen tend to keep their flavour well and last for aaaaaages in the freezer. So many recipes can be levelled up by choosing and using the right herbs.

Comforting Leek Risotto with Cream Cheese - leek risotto serving inspiration #vegetarian #glutenfree | hurrythefoodup.com

And finally

If you’re struggling to go vegetarian or vegan and need more tips on what to look out for then check our 30 Day Challenges. Go here for Veggie and here for Vegan. We make both routes easy and will show you all the traps to avoid!

Comforting Leek Risotto with Cream Cheese - leek risotto ready to serve #worcestershiresauce #risotto | hurrythefoodup.com
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Comforting Leek Risotto with Cream Cheese

This creamy leek risotto is easy to make, filling and oh-so comforting. We show you how to speed it up, too – good food shouldn’t be slow!
Course Mains
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 (or 2 huge portions)
Calories 1019 kcal
Author HurryTheFoodUp

Ingredients

Optional:

  • 1 cup white wine (mega tasty)
  • ½ cup cheddar for garnish (mega tasty)

Instructions

  1. Give the rice a quick rinse – we don’t need this one too starchy.
  2. Slice the leek and onion and fry in olive oil in a big pan on medium heat for about 5 Minutes.
  3. Add the risotto rice and fry for another 2 minutes.
  4. If using, throw in the white wine and stir until dissolved.
  5. Add ¾ of the veggie broth. Let everything cook for about 20 minutes, or until the rice is ready. If it goes dry before the rice is ready, add more broth.
  6. When the rice is ready, turn the heat off. Add the frozen peas, cream and cream cheese, soy sauce and Worcestershire sauce and basil, parsley and oregano. Give it a good stir making sure all is mixed together well.
  7. Turn the heat back and cook on a med-high heat for another 5 minutes. This gives a chance for the sauce to become thick, and the flavours to fully come out. Add salt and pepper to taste. Just don’t let it burn – stir occasionally!
  8. Serve with a little cheddar sprinkled on the top for extra deliciousness.

Recipe Notes

Need more rice? Check out this fried pineapple rice for something a bit different (and awesome). Or if you want to move away from carbs, we highly recommend taking a look at zoodles (spoiler: they rock).

Nutrition Facts
Comforting Leek Risotto with Cream Cheese
Amount Per Serving
Calories 1019 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 30g 150%
Cholesterol 163mg 54%
Sodium 2366mg 99%
Potassium 694mg 20%
Total Carbohydrates 84g 28%
Dietary Fiber 7g 28%
Sugars 12g
Protein 18g 36%
Vitamin A 71.1%
Vitamin C 38.6%
Calcium 35%
Iron 41.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Check out our Breakfast in Six Cookbook


Our beautiful ebook,  is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!

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