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–+ servings
Creamy Leek Risotto with Poached Egg on top garnished with parmesan crisp.

Leek Risotto with Poached Egg (Without Wine)

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!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine British, Italian
Servings 2 portions
Calories 457 kcal

Ingredients
 
 

  • 2 tablespoon 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
  • 700 ml vegetable stock
  • 1 tablespoon 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 tablespoon 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 tablespoon 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.
  • 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, Risotto With Poached Egg, Risotto Without Wine, Vegetarian Risotto Recipe
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