Courgette & Leek Risotto

This recipe works in combination with: Aubergine & Red Pepper Bake, Vegetable Tagine with Couscous, Vegetarian Bangers & Mash. This recipe features in these meal plans: Veggie Classics 1.

A creamy risotto with courgette, leek and Parmesan cheese.


  • 1/2 small leek, thinly sliced
  • 1/2 courgette, thinly sliced
  • 75g of Arborio risotto rice
  • 1 tbsp vegetable oil
  • 1 tbsp margarine/butter
  • 1/2 tsp mixed herbs
  • 1 garlic clove, finely chopped
  • 300ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp grated Parmesan
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £0.65
  • Store cupboard: Basic
  • Calories per serving: 357
  • 5-a-day per serving: 0.6
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Courgette & Leek Risotto photo

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  1. Heat the oil and 1/2 tbsp of margarine/butter in a large saucepan and cook the leek, courgette and garlic for 5-6 minutes, or until soft. Add the rice and stir well to coat it in the margarine/butter and oil. Add the mixed herbs and season with salt and pepper.
  2. Add 50 ml of stock and simmer, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. (If you run out of stock just add boiling water, a little at a time, until the rice is cooked.) This will take 20-25 minutes.
  3. Remove from the heat and stir in the Parmesan cheese and the remaining margarine/butter. Season to taste with salt and pepper and serve immediately.

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