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Leek and tarragon risotto recipe

Leek and tarragon risotto recipe

4 ratings

Created by The Tesco Real Food team

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

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

  1. 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.
  2. 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.
  3. Remove from the heat and stir in the remaining butter and most of the grated pecorino. Cover and rest for 2 mins.
  4. 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

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