Leek and Goat's Cheese Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto made with leeks and tangy goat cheese, finished with fresh herbs and peas. Topped with toasted pine nuts, this is a sophisticated yet comforting vegetarian dinner perfect for spring.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium leek, trimmed and finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme
- 250 g (9 oz) Carnaroli rice
- 75 ml (2.5 fl oz) dry white wine
- 1 litre (4 cups) vegetable stock
- 100 g (3.5) frozen petit pois
- 125 g (4.5 oz) soft goat's cheese, plus extra for serving
- 30 g (1 ounce) grated Parmesan
- Freshly ground black pepper
- 30 g (1 ounce) pine nuts, toasted, for serving (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 988mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 139mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 988MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.