eCook Meal
Vegetarian Leek & Lemon Risotto
with a green bean and walnut burnt butter
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R379.58
for 4 servings · R94.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Italian-style Hard Cheese needs 160 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 62% of packR43.07
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Walnuts needs 100 gRaw Walnuts 100 g 100 g at R66.99 · 100% of packR66.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
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Raisins needs 40 gRaisin Bread 500 g 500 g at R57.99 · 8% of packR4.64
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Leeks needs 800 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 1.33× packR57.32
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Celery Stalks needs 1Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Shopping
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Frequently Asked Questions
What is the preparation time for Vegetarian Leek & Lemon Risotto?
The preparation time for Vegetarian Leek & Lemon Risotto with a green bean and walnut burnt butter is between 35 and 55 minutes.
What is the total time required to make Vegetarian Leek & Lemon Risotto with a green bean and walnut burnt butter?
The total time required to make Vegetarian Leek & Lemon Risotto with a green bean and walnut burnt butter is between 50 and 65 minutes.
How many servings does Vegetarian Leek & Lemon Risotto provide?
4 servings
What are the main ingredients in Vegetarian Leek & Lemon Risotto?
Celery Stalks, Garlic, Grated Italian-style Hard Cheese, Green Beans, Leek, Lemon, Raisins, Risotto Rice, Thyme, Vegetable Stock, Walnut, White Wine
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Vegetarian Leek & Lemon Risotto?
Celery Stalks, Garlic, Grated Italian-style Hard Cheese, Green Beans, Leek, Lemon, Raisins, Risotto Rice, Thyme, Vegetable Stock, Walnut, White Wine
How many calories does Vegetarian Leek & Lemon Risotto have?
880 calories
How much fat content does Vegetarian Leek & Lemon Risotto have?
grams