Leek Risotto

Leek Risotto

I Heart Cooking Clubs
It's potluck time again at IHCC.

Leek Risotto

Adapted from A Change of Appetite by Diana Henry


1 litre vegetable stock or water
2 Tbsp olive oil
1 onion, diced
3 leeks, trimmed and cut into 1/2-inch slices
2 cloves garlic, minced
200 g risotto rice
100 g feta cheese


Bring the stock to a simmer and keep on low heat.
Heat hte olive oil and fry the onion until translucent. Add the leeks and garlic and fry until the leeks start to wilt. Add the rice and 2-3 cups of the stock. Keep stirring and adding liquid one laddle at a time until the rice is tender, about 20 minutes. Stir in half of the feta cheese and add salt and pepper to taste. Serve with a topping of the remaining feta cheese.


Couscous & Consciousness said...

This would be a winner with me. I love risotto of any description, and the simplicity of flavouring just with leek is very appealing.

Zosia said...

The tangy feta is a nice touch.....a good foil for the sweet ingredients in this dish. Looks good!

Ms Howtheylived said...

That sounds so marvelous!

Kim said...

Oh yum! This looks ultra creamy. Extra feta sprinkles on top for me please:)

Meredith said...

Ooooo this sounds delicious and easy to boot! Might be a good side dish for roasted chicken.

Deb in Hawaii said...

Leeks are among my favorite ingredients and I love how they sort of melt into risotto. The feta makes it even more special. I would be happy to curl up around a bowl of this. ;-)