Comforting Leek Risotto with Cream Cheese

Course: Dinner, Main Course

Cuisine: Mediterranean

Diet: Egg Free, Vegetarian

Time: Max 45 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Diet: egg-free

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 579kcal

½ cup (100 g) risotto rice
2-3 cups (500-750 ml) vegetable broth
½ leek
1 small onion
1 tbsp olive oil
1 cup (145 g) peas, frozen
⅓ cup (100 ml) cream (⅓ cup = 100ml)
2.5 oz (70 g) low fat cream cheese
2 tbsp soy sauce
2 tbsp Worcestershire sauce (vegetarian) (make sure to check for a no-fish version)
¼ tsp salt
¼ tsp black pepper
1 tbsp basil, fresh
1 tbsp parsley, fresh
1 tbsp oregano, fresh (for all the herbs, dried or frozen are fine if fresh are unavailable)

Get Recipe Ingredients

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.