What are the main ingredients in Vegetarian Leek & Lemon Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Vegetarian Leek & Lemon Risotto?

Calories: 880, Carbs: 126 grams, Fat: grams, Protein: 28.7 grams, Sugar: 23.2 grams, Salt: 1093 grams

How do I prepare Vegetarian Leek & Lemon Risotto?

BUTTERY, CHEESY LEEKS: Thoroughly rinse the halved leeks and cut into 2-3cm thick pieces. Return the pan to medium heat with a drizzle of oil. When hot, fry the leeks until charred, 7-8 minutes (shifting occasionally). Add a splash of water and cover with the lid. Simmer until the water has evaporated, 2-3 minutes. Add a knob of butter and ½ the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes. Remove from the pan, season, and cover. READY THE RISOTTO: Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 4-5 minutes (shifting occasionally). Add the remaining garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the remaining cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. GORGEOUS FEAST: Generously pile up the risotto. Lay over the cheesy leeks and drizzle with the lemon-infused raisin butter. Scatter over the beans and the toasted walnuts. Garnish with the chopped thyme. Wow! NUTTY RAISIN BUTTER: Return the pan, wiped down, to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Add 40g of butter. Once foaming, add the raisins and a squeeze of lemon juice (to taste). Cook until plumped, 1 minute. Remove from the heat. IT’S A GO FOR GREEN BEANS: Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add ½ the grated garlic, ½ the lemon zest, and ½ the chopped thyme. Fry until fragrant, 1 minute (shifting constantly). Remove and place in a bowl.

What should be prepared from my kitchen to make Vegetarian Leek & Lemon Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Vegetarian Leek & Lemon Risotto

Skip the meat this Easter with this decadent risotto dish. Layers of leek, butter, white wine, celery, golden raisins, rich vegetable stock & creamy cheese come together to elevate al dente risotto. Finish with toasted walnuts and scatterings of garlic, lemon & thyme green beans. This meal will put a skip in your step, Chef!

Vegetarian Leek & Lemon Risotto

with a green bean and walnut burnt butter

Hands on Time: 35 - 55 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Celery Stalk
Celery Stalks
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Beans
Italian-style Hard Cheese
Leeks
Lemon
Lemons
Raisins
Risotto Rice
Vegetable Stock
Walnuts
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Vegetarian Leek & Lemon Risotto

Serves 1

IT’S A GO FOR GREEN BEANS
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). In the final minute, add ½ the grated garlic, ½ the lemon zest, and ½ the chopped thyme. Fry until fragrant, 1 minute (shifting constantly). Remove and place in a bowl.
BUTTERY, CHEESY LEEKS
Thoroughly rinse the halved leeks and cut into 2-3cm thick pieces. Return the pan to medium heat with a drizzle of oil. When hot, fry the leeks until charred, 7-8 minutes (shifting occasionally). Add a splash of water and cover with the lid. Simmer until the water has evaporated, 2-3 minutes. Add a knob of butter and ½ the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes. Remove from the pan, season, and cover.
READY THE RISOTTO
Dilute the stock with 600ml of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 3-4 minutes (shifting occasionally). Add the remaining garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the remaining cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
NUTTY RAISIN BUTTER
Return the pan, wiped down, to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Add 20g of butter. Once foaming, add the raisins and a squeeze of lemon juice (to taste). Cook until plumped, 1 minute. Remove from the heat.
GORGEOUS FEAST
Generously pile up the risotto. Lay over the cheesy leeks and drizzle with the lemon-infused raisin butter. Scatter over the beans and the toasted walnuts. Garnish with the chopped thyme. Wow!

Green Beans - 80g
Garlic Clove - 1
Lemon - 1
Fresh Thyme - 3g
Leeks - 200g
Italian-style Hard Cheese - 40g
Vegetable Stock - 7,5ml
Celery Stalk - 1
Risotto Rice - 100ml
White Wine - 30ml
Walnuts - 25g
Raisins - 10g

Download the Recipe

Serves 2

IT’S A GO FOR GREEN BEANS
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add ½ the grated garlic, ½ the lemon zest, and ½ the chopped thyme. Fry until fragrant, 1 minute (shifting constantly). Remove and place in a bowl.
BUTTERY, CHEESY LEEKS
Thoroughly rinse the halved leeks and cut into 2-3cm thick pieces. Return the pan to medium heat with a drizzle of oil. When hot, fry the leeks until charred, 7-8 minutes (shifting occasionally). Add a splash of water and cover with the lid. Simmer until the water has evaporated, 2-3 minutes. Add a knob of butter and ½ the grated cheese. Cover with a lid until the cheese is melted, 4-5 minutes. Remove from the pan, season, and cover.
READY THE RISOTTO
Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 4-5 minutes (shifting occasionally). Add the remaining garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the remaining cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
NUTTY RAISIN BUTTER
Return the pan, wiped down, to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Add 40g of butter. Once foaming, add the raisins and a squeeze of lemon juice (to taste). Cook until plumped, 1 minute. Remove from the heat.
GORGEOUS FEAST
Generously pile up the risotto. Lay over the cheesy leeks and drizzle with the lemon-infused raisin butter. Scatter over the beans and the toasted walnuts. Garnish with the chopped thyme. Wow!

Green Beans - 160g
Garlic Cloves - 2
Lemon - 1
Fresh Thyme - 5g
Leeks - 400g
Italian-style Hard Cheese - 80g
Vegetable Stock - 15ml
Celery Stalk - 1
Risotto Rice - 200ml
White Wine - 60ml
Walnuts - 50g
Raisins - 20g

Download the Recipe

Serves 3

IT’S A GO FOR GREEN BEANS
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add ½ the grated garlic, ½ the lemon zest, and ½ the chopped thyme. Fry until fragrant, 1 minute (shifting constantly). Remove and place in a bowl.
BUTTERY, CHEESY LEEKS
Thoroughly rinse the halved leeks and cut into 2-3cm thick pieces. Return the pan to medium heat with a drizzle of oil. When hot, fry the leeks until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover with the lid. Simmer until the water has evaporated, 3-4 minutes. Add a knob of butter and ½ the grated cheese. Cover with a lid until the cheese is melted, 5-6 minutes. Remove from the pan, season, and cover.
READY THE RISOTTO
Dilute the stock with 1.8L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 4-5 minutes (shifting occasionally). Add the remaining garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through the remaining cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
NUTTY RAISIN BUTTER
Return the pan, wiped down, to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Add 60g of butter. Once foaming, add the raisins and a squeeze of lemon juice (to taste). Cook until plumped, 1 minute. Remove from the heat.
GORGEOUS FEAST
Generously pile up the risotto. Lay over the cheesy leeks and drizzle with the lemon-infused raisin butter. Scatter over the beans and the toasted walnuts. Garnish with the chopped thyme. Wow!

Green Beans - 240g
Garlic Cloves - 3
Lemons - 2
Fresh Thyme - 8g
Leeks - 600g
Italian-style Hard Cheese - 120g
Vegetable Stock - 22,5ml
Celery Stalks - 1
Risotto Rice - 300ml
White Wine - 90ml
Walnuts - 75g
Raisins - 30g

Download the Recipe

Serves 4

IT’S A GO FOR GREEN BEANS
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). In the final minute, add ½ the grated garlic, ½ the lemon zest, and ½ the chopped thyme. Fry until fragrant, 1 minute (shifting constantly). Remove and place in a bowl.
BUTTERY, CHEESY LEEKS
Thoroughly rinse the halved leeks and cut into 2-3cm thick pieces. Return the pan to medium heat with a drizzle of oil. When hot, fry the leeks until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover with the lid. Simmer until the water has evaporated, 3-4 minutes. Add a knob of butter and ½ the grated cheese. Cover with a lid until the cheese is melted, 5-6 minutes. Remove from the pan, season, and cover.
READY THE RISOTTO
Dilute the stock with 2.4L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 5-6 minutes (shifting occasionally). Add the remaining garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through the remaining cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
NUTTY RAISIN BUTTER
Return the pan, wiped down, to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Add 80g of butter. Once foaming, add the raisins and a squeeze of lemon juice (to taste). Cook until plumped, 1 minute. Remove from the heat.
GORGEOUS FEAST
Generously pile up the risotto. Lay over the cheesy leeks and drizzle with the lemon-infused raisin butter. Scatter over the beans and the toasted walnuts. Garnish with the chopped thyme. Wow!