Leek | Spring Onion | Risotto

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 it down into small dice size
  4. Grate 3 Tablespoons of parmesan
  5. Shave 6 pieces of parmesan for the garnish
  6. That’s a small number of pine nuts in a pan
  7. Heat the vegetable stock ready to go

Cooking The Ingredients For The Risotto

  1. Heat a pan on 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 it 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