Leek and kumara 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!

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 1.5 litre chicken or vegetable stock
  • 1 tablespoon olive oil
  • 2 leeks, thinly sliced
  • 2 clove garlic, crushed
  • 2 cup arborio rice
  • 1 large (300g) kumara, peeled, cut into 1.5cm pieces
  • 1 cup frozen peas, thawed
  • 1 cup finely grated parmesan
  • 2 tablespoon 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.


  • For a more substantial meal, add chopped rotisserie chicken or ham in with the final ladle of stock.