Spring Baby Leek & Chilli Risotto


A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here.  As the pink blossom on the tree adorns us.  Bright yellow flecks of daffodils gracing us with their presence. 


I absolutely love this time of year!


I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them.  It’s the first time I have used baby leeks and what a delicious treat!  A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat!  I have to admit, that this is now my very favourite risotto recipe I have made.  I hope you enjoy it as much as we do!

Have a happy, fun filled day! Much love D x


4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil


• Heat the oil and butter in a large non stick saucepan on a medium heat.  Throw in the leeks and chilli


• Sauté for 6-8 minutes.  Add the rice and combine.  Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously



• As the rice absorbs the stock keep adding a ladle of stock at a time.  Cooking on a medium heat



• This process normally can take up to 25-30 minutes.  You may need a little extra stock.  As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately



☆Please wear a daffodil to represent our fight against cancer!☆


34 thoughts on “Spring Baby Leek & Chilli Risotto

  1. Sounds and looks absolutely delicious! I love the picture of the daffodils! I can’t wait for that kind of weather, where I am right now, there is still melting snow on the ground.

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