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Leek and tarragon risotto recipe

4 ratings

Buttery leeks are the star of this creamy risotto, flavoured with fragrant tarragon and tangy goat's cheese. It's a perfect veggie winter warmer or a simple, comforting meal for over the holidays. See method

Serves 6
Takes 45 mins
363 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

30g unsalted butter
1 tbsp olive oil
1 onion, finely chopped
500g pack leeks, washed, outer leaves removed, trimmed and finely sliced
300g risotto rice
125ml white wine (optional)
1 vegetable stock pot, made up to 1.2ltrs
50g grated pecorino cheese
10g fresh tarragon, leaves picked
125g pack soft goat’s cheese

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1520kj
363kcal 18%
Fat
14g 20%
Saturates
8g 38%
Sugars
6g 6%
Salt
1.3g 22%

of the reference intake
Carbohydrate 45.5g Protein 11.5g Fibre 3g

Method

Melt 25g butter with the oil in a deep, lidded frying pan over a low-medium heat, and fry the onion and leeks for 10 mins or until softened but not coloured. Stir the rice through and cook for 1 min. Pour in the wine, if using, and bubble for 2-3 mins until absorbed.
Add a ladleful of stock to the rice, stirring until absorbed. Repeat until the rice is cooked, stirring constantly: this should take about 18-20 mins.
Remove from the heat and stir in the remaining butter and most of the grated pecorino. Cover and rest for 2 mins.
Season and add a splash more stock to loosen, if needed. Stir in the tarragon; divide among bowls. Dot with the soft goat’s cheese, the remaining pecorino and a twist of black pepper to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes