• Partnered with
  • Easy
  • Serves 4
  • 10 mins prep
  • 30 mins cook

Leek and kumara risotto

Leek and vegetable risotto

This leek and vegetable risotto recipe creates a quick, tasty dinner filled with kumara, peas and parmesan. Try this hearty, budget-conscious meal for dinner tonight!


  • 1.5 L chicken or vegetable stock
  • 1 tbsp olive oil
  • 2 leeks, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cups arborio rice
  • 1 large (300g) kumara, peeled, cut into 1.5cm pieces
  • 1 cup frozen peas, thawed
  • 1 cup finely grated parmesan
  • 2 tbsp finely chopped parsley, plus extra to serve
  • extra virgin olive oil to serve


  1. In a large pot, heat stock on high until simmering. Cover, then keep warm.
  2. In a large frying pan, heat oil on high. Sauté leek for 2-3 minutes. Add garlic, then sauté for 30 seconds.
  3. Stir in rice and kumara. Reduce heat to medium. Add one ladle of stock. Cook, stirring, until all liquid is absorbed. Continue with remaining stock, one ladle at a time, stirring constantly, for 20-25 minutes until liquid is absorbed and rice is tender. Stir in peas, half the cheese and parsley.
  4. Sprinkle with remaining cheese and parsley, then drizzle with oil.
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