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Creamy garlic and leek risotto

Serves: 6
Prep: 10
Cook: 35

    A hearty meal that’s perfect for cold winter nights. Fragrant leek, crisp green beans and creamy ricotta bring a delicious flavour and satisfying texture to this great recipe.


    • 1 tbs canola oil
    • 1 leek, finely sliced
    • 2 garlic cloves, crushed
    • ¾ cup canned brown lentils
    • 2 cups water
    • 2 cups arborio rice
    • 5 ½ cups boiling water (or vegetable stock)
    • ½ cup ricotta cheese, reduced-fat
    • 2 cups green beans, halved, steamed
    • 1 tsp salt
    • ¼ cup fresh chives, chopped, plus extra for garnish
    • grated parmesan cheese to serve (optional)


    1. Heat oil in saucepan. Add sliced leek and crushed garlic and saute until soft. Add lentils and 2 cups water. Bring mixture to the boil then stir through rice.
    2. Gradually add boiling water or stock, ½ cup at a time, stirring until liquid has been absorbed, before adding the next ½ cup. Once all the water or stock has been absorbed, stir ricotta, beans, salt and chives through rice mixture.
    3. Serve garnished with extra chopped chives and grated parmesan cheese.


    • To prepare leeks, trim leaves and then cut the remaining portion of the leek in half length-ways, wash thoroughly and slice finely.
    • For extra colour and flavour, add roasted vegetables to this recipe.

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