Leek and watercress risotto

Name: Leek and watercress risotto
Prep time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 2 tbsp olive oil; 2 large leeks, trimmed and finely sliced; 1 litre vegetable stock; 80g watercress; 40g spinach leaves; Bunch (30g) parsley; 30g salted almonds, plus extra, roughly chopped, to garnish; 5 tbsp extra-virgin olive oil, plus extra to serve; Juice ½ lemon; 200g risotto rice (arborio or carnaroli); 100ml white wine

Instructions

Prep:30min

This verdant leek risotto is kept fresh, light and peppery thanks to a simple watercress purée stirred through right before serving. Replacing the usual butter with oil also keeps this dish vegan. Browse more vegan comfort food ideas.

Updated at: Thu, 21 Nov 2024 15:06:42 GMT