Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Melt the vegan butter in a large pan over medium heat. Add the sliced leeks and cook for 5–7 minutes until soft. Add the minced garlic and cook for another minute.
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For
4
M
I
2
tbsp
Vegan butter
400
g
Leeks
4
cloves
Garlic
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Cook along with all of our recipes
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Per Serving
Calories
595kcal
Fat
18g
Saturates
3g
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- The risotto will keep in the fridge for up to 3 days. Reheat gently, ideally in a pan, you'll need to add some water - enough for the risotto to get back to the consistency when it was freshly made. when we did this, it took about 125ml (for two portions) but add a little at a time so you don't over do it. - You can freeze leftovers, just cool completely first, then defrost and reheat until piping hot. - You can try adding a drizzle of truffle oil or a sprinkle vegan parmesan before serving.
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Laura T
3 months ago
It’s a crowd pleaser and so delicious 😍
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A
Adel P
5 months ago
Sooo yummy and straightforward to make (and the cooking time given in the recipe was super accurate!). This risotto is really filling and tasty, and makes four huge portions, so I get delicious leftovers for the rest of the week!
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Dan & Jess
5 months ago
So glad to hear this Adel! ~Jess 💕
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Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Melt the vegan butter in a large pan over medium heat. Add the sliced leeks and cook for 5–7 minutes until soft. Add the minced garlic and cook for another minute.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2
tbsp
Vegan butter
400
g
Leeks
4
cloves
Garlic
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
595kcal
Fat
18g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
- The risotto will keep in the fridge for up to 3 days. Reheat gently, ideally in a pan, you'll need to add some water - enough for the risotto to get back to the consistency when it was freshly made. when we did this, it took about 125ml (for two portions) but add a little at a time so you don't over do it. - You can freeze leftovers, just cool completely first, then defrost and reheat until piping hot. - You can try adding a drizzle of truffle oil or a sprinkle vegan parmesan before serving.
Only visible to you
Made it?
Cancel
Laura T
3 months ago
It’s a crowd pleaser and so delicious 😍
Like
Reply
Cancel
A
Adel P
5 months ago
Sooo yummy and straightforward to make (and the cooking time given in the recipe was super accurate!). This risotto is really filling and tasty, and makes four huge portions, so I get delicious leftovers for the rest of the week!
Like
Reply
Cancel
Dan & Jess
5 months ago
So glad to hear this Adel! ~Jess 💕
Like
Reply
Cancel
