Leek Risotto
Leek Risotto



  • 2 leeks, sliced
  • Knob of butter
  • 4 tarragon stalks, leaves only
  • 200g arborio rice
  • 175ml white wine
  • 1 litre chicken stock (or veg stock if you want a veggie version)
  • Salt and pepper
  • Parmesan, grated, to serve
  • Scatter the leeks into a large pan, add the butter and some of the tarragon, and cook gently until softened - about 12-15 mins. Stir in the rice to coat with a glossy sheen of butter, then pour in the wine and allow to bubble until almost evaporated. Little by little, add the stock, and allow the rice to absorb it as you go.
  • Continue cooking and adding more stock until the rice is plump and creamy, yet still has a little bite - it should take around 20 mins. Season liberally with salt and pepper, add as much parmesan as you wish, and serve immediately.
30 mins
2 serving

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