Meatless Monday’s: Creamy Leek Risotto

Indulge in the creamy decadence of this Leek Risotto, a dish that will transport your taste buds straight to the heart of Italy! Imagine sautéed leeks and onions, their sweetness mingling with the rich aroma of fresh rosemary. As the risotto rice simmers in a flavorful vegetable stock, it absorbs all the goodness, becoming tender and perfectly al dente. A generous handful of grated Parmesan and a splash of cream are stirred in to create a luscious, velvety texture that's irresistibly smooth. Each bite of this risotto is a comforting blend of creamy, cheesy, and savory flavors, making it the ultimate treat for any risotto lover. Serve it up and watch as your dining companions swoon over every delicious mouthful!

What You Need

Ingredients:
1 tbsp. coconut oil
2 leeks, chopped and washed
1 white onion, diced
1 ½ cup (350g) risotto rice
2 cups (500ml) vegetable stock
3 rosemary springs
½ cup (60g) Parmesan, grated
3 tbsp. cream

Directions

Heat the oil in a frying pan and sauté the leeks and onion for about 5 minutes. Add in the rice and simmer for 1 minute.
Add about half of the stock and rosemary springs, gently stir. Bring to the boil and simmer until liquid has almost absorbed, only then add the remaining stock. Cook the risotto until al dente for about 25 minutes.
Remove the rosemary springs, and season the risotto with salt and pepper.
Add half of the Parmesan cheese and the soy crème to the risotto, plus some extra stock if desired to make it extra creamy. Mix well and serve with the remaining parmesan.
Makes 4 servings.

Calories per serving: 438
Fats per serving: 7 grams
Protein per serving: 13 grams
Carbohydrates per serving: 81 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.