Leek, Spring Onion And Pine Nut Risotto

Recipe And Method For My Leek And Spring Onion Risotto

I have made this risotto using blanched arborio rice. This speeds up the cooking process of the dish. 


  1. Garlic Cloves 1
  2. Spring Onions x 3
  3. Leek x Medium Piece
  4. Parmesan Block
  5. Butter x 1 Tablespoon
  6. Blanched Rice x 6 Tablespoons
  7. White Wine x Splash
  8. Vegetable Stock x 300 ml (Freshly made or a stock cube in water)
  9. Pine Nuts (Toasted)
  10. Parmesan Crisp

Preparing And Cooking The Risotto

Preparing The Ingredients

  1. Have the arborio rice pre blanched and ready to go
  2. Slice the spring onions across
  3. Cut the leek in half and cut down into small dice size
  4. Grate 3 Tablespoons of parmesan
  5. Shave 6 pieces of parmesan for the garnish
  6. Thats a small amount of pine nuts in a pan
  7. Heat the vegetable stock ready to go

Spring Onion

Cooking The Ingredients For The Risotto

  1. Heat a pan up on a medium heat and add a little oil
  2. Drop in the spring onions, leeks and garlic and cook for 2 minutes
  3. Add the rice and stir for 1 minute
  4. Pour in a splash of white wine and reduce
  5. Pour in a small ladle of vegetable stock, stir and cook
  6. Add the parmesan and butter and cook for 1 minute
  7. Pour in vegetable stock as needed (pour in, cook out and reduce until the rice is cooked in small batches at a time)
  8. Once the rice is cooked remove from the heat and rest for 2 minutes

Finishing The Leek And Spring Onion Risotto

  • Lay the risotto onto a plate 
  • Garnish the risotto with toasted pine nuts, shavings and parmesan crisp

Video Recipe – Leek And Spring Onion Risotto

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