Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Spring onion & leek risotto by WW

Spring onion & leek risotto

12
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
We’ve increased the flavour of this risotto by puréeing the spring onions and adding them to the risotto at the end, which provides a silky, creamy flavour without the fat.

Ingredients

Spring Onions

150 g, trimmed

Olive Oil

2 teaspoon(s)

Vegetable stock cube

2 cube(s), 1.5 litre stock

Leek

1 medium, trimmed, halved, and sliced, white and light green parts only

Garlic

1 clove(s), chopped

Thyme, Fresh

1 teaspoon(s), fresh, chopped plus extra to garnish

Arborio rice, dry

450 g

Medium fat soft cheese

1 tablespoon(s)

Lemon

1 zest(s) of 1, 1 teaspoon

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated

Hazelnuts

30 g, toasted, chopped

Chives, Fresh

2 tablespoon(s), chopped

Instructions

  1. Set out a bowl of ice water. Bring a large pan of salted water to a boil, add the green part of the spring onions and cook for 1 minute, until just wilted and bright green, with a slotted spoon place the spring onions into the bowl of ice water. Leave for 2-3 minutes, then drain and squeeze out the moisture.
  2. In a blender, purée the spring onions with 1 teaspoon of the oil, until smooth, then set aside.
  3. Return the pan to the stove and heat the remaining oil over a medium heat. Add the sliced white parts of the spring onion and all the leek and cook for 2 minutes, stirring until softened. Add the garlic and thyme, cook for 1 minute. Add the rice and cook for 2 minutes, stirring constantly.
  4. Pour in a ladleful of the 1.5 litres hot vegetable stock. Cook, stirring constantly, until the stock as been almost completely absorbed by the rice. Repeat until all the stock has been used and the rice is tender.
  5. Stir in the spring onion purée, soft cheese and lemon zest, season to taste, then serve with the cheese, hazelnuts and chives.

You might like

You might like