Creamy Leek and Pea Risotto with ‘Parmesan’ Crisps

Creamy Leek and Pea Risotto with ‘Parmesan’ Crisps

Recipe by GraceCourse: Recipes, Veggie / VeganDifficulty: Easy


Cooking time



This creamy leek and pea risotto is not only easy – because you don’t have to stand over the rice with a ladle full of stock as it’s baked – it’s also a really economical dish. Very filling and the tarragon gives it that wow factor.


  • 1 tbsp olive oil

  • 2 leeks, halved and finely sliced

  • 250g risotto rice (arborio)

  • 700ml hot vegetable stock

  • 175g frozen peas

  • 3 tbsp full fat yoghurt

  • Zest one lemon

  • Handful of finely chopped tarragon

  • Vegetarian Italian hard cheese


  • Heat oven to 200 degrees/180 C fan / gas 6. Heat the oil in an ovenproof casserole dish. Add the leeks and cook until soft but not browned – usually takes around 5 minutes.
  • Add rice and cook for one minute. Then pour the stock over and stir. Cover and put in the oven for 10 minutes.
  • Remove dish from oven, stir rice, re-cover and put back in oven for another 10 minutes.
  • When rice is al dente and all the stock has been absorbed, remove from the oven and stir in the tarragon and peas.
  • Pop back into oven – or onto a hob – for a couple of minutes to warm through the peas.
  • To serve, stir through the yoghurt, add the zest and season well.
  • For ‘Parmesan’ crisps, please see this recipe