Creamy Leek Risotto

Name: Creamy Leek Risotto
Yield: Serves 4
Ingredients: 2 garlic cloves, finely chopped; 3 large leeks (about 500 g/1 lb 2 oz), washed, trimmed and thinly sliced; 75 g (2½ oz/⅓ cup) Vegan Butter or vegan spread; 1 tbsp olive oil; 400 g (14 oz/2 cups) risotto rice; 100 ml (3½ fl oz/scant ½ cup) dry white wine or vermouth; 1 l (35 fl oz/4¼ cups) hot vegan vegetable stock (bouillon); sea salt and freshly ground black pepper, to taste; few sprigs fresh thyme leaves, chopped; 50 g (2 oz/generous ½ cup) flaked (slivered) almonds, toasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This risotto is creamy and delicious and can be made from start to finish in 35 minutes, so it’s perfect for a weekday supper.

Ingredients

75 g (2½ oz/⅓ cup) Vegan Butter or vegan spread

Supper
Vegan
Gluten-free

Method

Heat 50 g (2 oz/3½ tbsp) of the butter and the olive oil in a large saucepan with a lid over a medium