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Recipe by olive magazine

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1. Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.
2. Stir in the parmesan and the rest of butter and season.

Per serving

526 kcalories, protein 14.3g, carbohydrate 68.9g, fat 21.1 g, saturated fat 9.7g, fibre 6g, salt 0.93 g

Latest comments and suggestions

• sanja

  25 November 2008

  sanja commented on this recipe

  The leeks are mentioned in the process, but are not yet in the list of ingreds...

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• Anneli

  25 November 2008

  Anneli commented on this recipe

  Where are the leeks? All I see is Spring Onions?

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• Lisa

  24 January 2009

  Lisa rated and commented on this recipe

  

  This was really easy to make and delicious. Even my teenage son who hates leeks absolutely loved it.

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• Satu

  20 February 2009

  Satu rated and commented on this recipe

  

  It's the second time I've made this now - it's wonderful. Perfect for a Friday evening when you want a really tasty, comforting dinner but don't want to spend hours slaving over a hot stove or lots of preparation work. Really wonderfully tasty, even DF loves it and he "hates" rice! Mmmm - a sneaky frequent entry in the monthly recipe rotation!

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• tomphillips

  22 February 2009

  tomphillips commented on this recipe

  Parmesan is not vegetarian... Contains renet. BBC Good Food should sort this out, a lot of recipes are labelled vegetarian when they contain ingredients that are not suitable for vegetarians.

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• Michelle

  04 March 2009

  Michelle rated and commented on this recipe

  

  Very nice, needs constant attention as most risottos, but worth it. Easily doubled, without need to double butter and oil.

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• j74al

  13 March 2009

  j74al commented on this recipe

  With regard to recipe not being suitable for vegetarians, you can use a vegetarian Parmesan style cheese, such as Twineham Grange, which I think is available in most supermarkets. I think that Good Food would take it for granted that as a vegetarian you would consider this, as well as making sure the wine you use is also suitable for vegetarians...

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• Leon G

  24 September 2009

  Leon G rated and commented on this recipe

  

  Just cooked this tonight using some fresh leeks from our allotment. Fantastic and simple recipe, goes well with some buttered french bread. Thanks!

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• Alyfan

  08 November 2009

  Alyfan rated and commented on this recipe

  

  Easy to make and simply wonderful

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Ingredients

• 25g butter
• 1 tbsp olive oil
• 4 spring onions , trimmed and finely chopped
• 2 leeks , trimmed and finely chopped
• 2 garlic cloves
• 150g arborio rice
• 1 glass white wine
• 750ml vegetable or chicken stock
• 25g parmesan , finely grated

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 25g butter
• 1 tbsp olive oil
• 4 spring onions , trimmed and finely chopped
• 2 leeks , trimmed and finely chopped
• 2 garlic cloves
• 150g arborio rice
• 1 glass white wine
• 750ml vegetable or chicken stock
• 25g parmesan , finely grated

Per serving

526 kcalories, protein 14.3g, carbohydrate 68.9g, fat 21.1 g, saturated fat 9.7g, fibre 6g, salt 0.93 g

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