Cheesy Leek Risotto
This Cheesy Leek Risotto tastes too indulgent to be low in calories. With sautéd leeks, onion and lots of cheesy deliciousness, it’s sure to be an instant hit with the whole family. The best part? There’s hardly any need to stir!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you love the reward of a rich, creamy risotto, but you don’t love doing all the stirring, this Cheesy Leek Risotto is for you! We’ve kept the stirring to a minimum, so you’ll always have all the energy you need to make it – even after a long day at work!
Indulgently creamy and gloriously cheesy, you won’t believe this one’s only 438 calories per bowlful. Using a short list of super simple ingredients, we’ve made sure it’s full of yummy goodness you can rustle up in half an hour. What a dream!
If everyone around the table loves cheese as much as we do, they’re going to be obsessed with this dish. We’ve combined melty, reduced-fat cheddar with spreadable cheese, and balanced it out with nutritious, savoury leek and onion. Combine all that with fluffy risotto rice and you’ve got comfort by the spoonful!
What diets is this Cheesy Leek Risotto suitable for?
This Cheesy Leek Risotto recipe is suitable for vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten-free versions;
- Vegetable stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Cheesy Leek Risotto?
As with any risotto recipe, you will need some Arborio rice. This particular type of rice helps the risotto get its traditional creamy texture.
It is readily available in most supermarkets and can be found in the grains aisle.
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Spray a large saucepan with low-calorie cooking spray and place over a medium to low heat.
Sauté the leeks and onions for 10 minutes, until soft but not browned.
Stir in the rice and then add the white wine vinegar. Stir until this has been absorbed.
Add the hot stock and stir well. Bring to the boil, then reduce the heat and leave to simmer for 15 minutes. You don’t have to stir constantly, just check and give a quick stir every 5 minutes to make sure the rice doesn’t stick to the pan.
After 15 minutes most of the liquid should have been absorbed, but there should be a little remaining. If it has dried out, add a splash of water.
Now, begin to stir rapidly for 4-5 minutes, until the remaining liquid has been absorbed and the risotto has a creamy consistency.
Add the spreadable cheese and grated Cheddar and stir until melted.
Season to taste with some salt and black pepper and serve!
What could I serve with this Cheesy Leek Risotto?
For a special occasion, why not serve it as the main course as part of an Italian themed feast alongside these dishes:
How do you know when Cheesy Leek Risotto is cooked?
You should cook this Cheesy Leek Risotto until the rice has softened and all of the stock liquid has been absorbed. This will take around 30 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Cheesy Leek Risotto in the fridge?
Rice can be a source of serious food poisoning as it can contain heat-resistant spores that may turn into bacteria if it’s not stored properly.
You should always take extra care when cooling and reheating dishes that contain rice:
- Make sure it’s cooled and refrigerated as soon as possible after cooking.
- Use chilled rice within a day.
- Always reheat until piping hot, and never more than once.
Can I freeze Cheesy Leek Risotto?
As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:
- Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately.
- You can split larger portions up into smaller batches to cool quicker.
- Freeze as soon as the rice is cold.
- When you reheat any rice, always check it is steaming hot all the way through.
- Don’t reheat cooked rice more than once.
How do I reheat Cheesy Leek Risotto?
This Cheesy Leek Risotto is best enjoyed fresh. It can be frozen and reheated, but it might go a bit stodgy.
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Cheesy Leek Risotto
With sautéd leeks, onion and lots of cheesy deliciousness, this slimming-friendly Cheesy Leek Risotto is a dreamy midweek dinner.
- KCals 438
- Carbs 66G
- Spray a large saucepan with low-calorie cooking spray and place over a medium to low heat.
- Sauté the leeks and onions for 10 minutes, until soft but not browned.
- Stir in the rice and then add the white wine vinegar. Stir until this has been absorbed.
- Add the hot stock and stir well. Bring to the boil, then reduce the heat and leave to simmer for 15 minutes. You don't have to stir constantly, just check and give a quick stir every 5 minutes to make sure the rice doesn't stick to the pan.
- After 15 minutes most of the liquid should have been absorbed, but there should be a little remaining. If it has dried out, add a splash of water.
- Now, begin to stir rapidly for 4-5 minutes, until the remaining liquid has been absorbed and the risotto has a creamy consistency.
- Add the spreadable cheese and grated Cheddar and stir until melted.
- Season to taste with some salt and black pepper and serve!
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