Leek Risotto with Poached Eggs

leek risotto
Jump to Recipe

A simple yet delicious risotto that uses everyday ingredients! Cooked leeks have a lovely mildly sweet flavour and add to the creaminess of the risotto. With a hint of lemon instead of traditional white wine, this risotto tastes fresh and light! An addition of a soft poached egg and some tangy parmesan crisps add real decadence to the otherwise simple dish! Read on to see how we make our Leek Risotto with Poached Eggs and Parmesan Crisps!

Most people I know have a meal that they make when there’s not much in the fridge to work with. And more often than not, it’s some type of pasta dish with tomato-based sauce. Here, at Somebody Feed Seb, when the fridge looks bare and there’s really nothing much in the frezer either, we make risottos.

Arborio rice is always there in our cupboard. So are stock cubes. The rest is normally pure improvisation. Some of our favourite creations out of pure necessity to eat when there’s not much food left are:

  • Frozen Garden Pea Risotto: We make a simple risotto base from rice, stock, onion and garlic. Then puree some peas, and stir in some whole peas as well.
  • Tomato risotto: we make it with tinned tomatoes, stock and lots of herbs from the garden and a good grating of cheese on top.
  • When courgettes are aplenty in the garden, we make this courgette risotto here. It doesn’t require many ingredients and tastes great!

This leek risotto was first made out of necessity too. We had some leeks ready to harvest in the garden and some eggs and parmesan in the fridge. Et voilà! We had dinner! So simple, very inexpensive, but certainly tastes great and can be made extremely impressive with the addition of perfectly poached eggs and parmesan crisps!

How to Make Leek Risotto with Poached Eggs?

Start by trimming, washing and thinly slicing your leeks. Then, chop the garlic cloves and shallots finely. Zest half of the lemon (you will use the juice later too). Boil a kettle and make the stock. Keep it warm on low heat.

Heat 2 tbsp of oil in a large frying pan. Add leeks, shallots and garlic and fry for 4 minutes. Add the rice, stir and cook for another minute or two until the rice is starting to turn translucent. Squeeze in half a lemon.

Leek Risotto

One ladle at a time, start adding the stock and stir until all the stock is absorbed. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is cooked al dente. Take the risotto off the heat, stir in a tbsp of cream cheese and cover with a lid.

In the meantime, prepare parmesan crisps. Heat a dry frying pan. Place generous teaspoons of finely grated parmesan in small piles, then spread them into a thin layer. Keep on frying on low heat until the crisps firm up. Carefully flip them over and fry for another minute to brown.

Poach two eggs in boiling water with a splash of vinegar. If in doubt, here’s an article on How to Poach a Perfect Egg?

Leek Risotto

Divide your leek risotto between bowls. Sprinkle the lemon zest. Top your risotto with a poached egg and a couple of parmesan crisps.


If you love risottos as much as we do, have a look at some of our other favourite risotto recipes, including:

Leek Risotto

Leek Risotto with Poached Eggs

A simple yet delicious risotto that uses everyday ingredients! Cooked leeks have a lovely mild onion flavour and add to the creaminess of the risotto. With a hint of lemon instead of traditional white wine, this risotto tastes fresh and light! An addition of a soft poached egg and some tangy parmesan crisps add real decadence to the otherwise simple dish!
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine British, Italian
Servings 2 portions
Calories 457 kcal

Ingredients
 
 

  • 2 tbsp olive or vegetable oil
  • 1 leek trimmed and sliced thinly
  • 1 shallot chopped finely
  • 2 garlic cloves chopped finely
  • 160 g risotto rice
  • ½ lemon zest and juice
  • 600-700 ml vegetable stock
  • 1 tbsp cream cheese
  • 2 eggs
  • a splash of vinegar

For Parmesan Crisps (Optional):

  • 15 g parmesan finely grated

Instructions
 

  • Boil a kettle and make the stock. Keep it warm on low heat.
  • Heat 2 tbsp of oil in a large frying pan. Add leeks, shallots and garlic and fry for 4 minutes. Add the rice, stir and cook for another minute or two until the rice is starting to turn translucent. Squeeze in half a lemon.
  • One ladle at a time, start adding the stock and stir until all the stock is absorbed. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is cooked al dente. Take the risotto off the heat, stir in a tbsp of cream cheese and cover with a lid.
  • In the meantime, prepare parmesan crisps. Heat a dry frying pan. Place generous teastpoons of finely grated parmesan in small piles, then spread them into a thin layer. Keep on frying on low heat until the crisps firm up. Carefully flip them over and fry for another minute to brown.
  • Poach two eggs in boiling water with a splash of vinegar.
  • Divide your leek risotto between bowls. Sprinkle the lemon zest. Top your risotto with a poached egg and a couple of parmesan crisps.

Nutrition

Calories: 457kcalCarbohydrates: 80gProtein: 15gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 173mgSodium: 2030mgPotassium: 281mgFiber: 4gSugar: 7gVitamin A: 2039IUVitamin C: 7mgCalcium: 163mgIron: 5mg
Keyword Leek Risotto, Leek Risotto Recipe, Leek Risotto Recipe UK, Leek Risotto with Egg, Leek Risotto with Poached Egg, Risotto Recipes, Risotto with Leeks, Risotto with Leeks and Poached Eggs, Vegetarian Risotto Recipe
Tried this recipe?Let us know how it was!
Leek Risotto

Leave a Reply

Recipe Rating




Somebody Feed Seb