Leek and tarragon risotto recipe
Created by The Tesco Recipes team
Buttery leeks are the star of this creamy risotto, flavoured with fragrant tarragon and tangy goat's cheese. It's a perfect veggie winter warmer or a simple, comforting meal for over the holidays.
See method- Serves 6
- Takes 45 mins
- 363 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 30g unsalted butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 500g pack leeks, washed, outer leaves removed, trimmed and finely sliced
- 300g risotto rice
- 125ml white wine (optional)
- 1 vegetable stock pot, made up to 1.2ltrs
- 50g grated pecorino cheese
- 10g fresh tarragon, leaves picked
- 125g pack soft goat’s cheese
Each serving contains
- Energy
- 1520kJ 363.0kcal
- Fat
- 14g
- Saturates
- 8g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 45.5gProtein 11.5gFibre 3.0g
Method
- Melt 25g butter with the oil in a deep, lidded frying pan over a low-medium heat, and fry the onion and leeks for 10 mins or until softened but not coloured. Stir the rice through and cook for 1 min. Pour in the wine, if using, and bubble for 2-3 mins until absorbed.
- Add a ladleful of stock to the rice, stirring until absorbed. Repeat until the rice is cooked, stirring constantly: this should take about 18-20 mins.
- Remove from the heat and stir in the remaining butter and most of the grated pecorino. Cover and rest for 2 mins.
- Season and add a splash more stock to loosen, if needed. Stir in the tarragon; divide among bowls. Dot with the soft goat’s cheese, the remaining pecorino and a twist of black pepper to serve.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
