The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cracking leek & spring onion risotto
Let the sunshine in with this celebration of the season. While you stir up an easy-peasy risotto base, shallots, leeks and spring onions soften until they're ready to join in. Stir through yogurt and parsley and you’ve got a delicious partner for sunny boiled egg halves.
SWK: High protein
Plants 3
newBadge
Serving size
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 140g arborio rice
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 3 shallot
- 4 eggs (Eggs) (free range medium egg)
- 1 leek
- 5 spring onion
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 526
Protein: 27g
Carbs: 76g
Fat: 13g
Ingredients
- 8 x eggs (Eggs) (free range medium egg)
- 1 handful of fresh flat-leaf parsley
- 280g arborio rice
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 10 spring onion
- 5 shallot
- 2 leek
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 513
Protein: 27g
Carbs: 75g
Fat: 12g
Cracking leek & spring onion risotto
Let the sunshine in with this celebration of the season. While you stir up an easy-peasy risotto base, shallots, leeks and spring onions soften until they're ready to join in. Stir through yogurt and parsley and you’ve got a delicious partner for sunny boiled egg halves.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Milk, Eggs, Celery
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Get the risotto going
- Boil a kettle. Put the rice and 400ml boiled water (500ml for 4 portions) into a large saucepan. Crumble in the stock and stir well. Put the pan over a medium heat and simmer for 10-12 mins (10-15 mins for 4 portions), stirring every 5 mins, until the stock is absorbed.
- Pour in another 300ml boiled water (400ml for 4 portions) and simmer for 8-10 mins, stirring every few mins, until itʼs absorbed and the rice is soft (add more water if you need to).
Peel, chop & slice
- Meanwhile, peel and thinly slice the shallots. Trim the leeks and halve them lengthways, then thinly slice into half-moons. Slice each spring onion into 5 pieces.
Sizzle the veg
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the shallots, leeks and spring onions for 6-8 mins, then add them to the rice.
Boil the eggs
- Gently lower the eggs into a saucepan of boiling water. Simmer for 6 mins, then remove, run under cold water and peel.
Plate up
- Finely chop the parsley, then stir half through the rice along with the yogurt.
- Halve the eggs and arrange them on top of the risotto. Sprinkle over the remaining parsley and serve.