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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!
Servings 3 (or 2 huge portions)
- 1 cup risotto rice
- 3-4 cups vegetable broth
- 1 leek
- 1 medium onion
- 3 tbsp olive oil
- 1 cup peas, frozen
- ¾ cup cream (¾ cup = 200ml)
- ¾ cup cream cheese (¾ cup = 150g)
- 3 tbsp soy sauce
- 3 tbsp Worcestershire sauce (vegetarian) (make sure to check for a no-fish version)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp basil, fresh
- 2 tbsp parsley, fresh
- 2 tbsp oregano, fresh (for all the herbs, dried or frozen are fine if fresh are unavailable)
- 1 cup white wine (mega tasty)
- ½ cup cheddar cheese (for garnish, mega tasty)
Give the rice a quick rinse – we don’t need this one too starchy.
Slice the leek and onion and fry in olive oil in a big pan on medium heat for about 5 Minutes.
Add the risotto rice and fry for another 2 minutes.
If using, throw in the white wine and stir until dissolved.
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.
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.
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!
Serve with a little cheddar sprinkled on the top for extra deliciousness.
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).
Calories: 977kcal | Carbohydrates: 74g | Protein: 17g | Fat: 63g | Saturated Fat: 31g | Cholesterol: 166mg | Sodium: 1649mg | Potassium: 505mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3500IU | Vitamin C: 30mg | Calcium: 294mg | Iron: 3mg