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Simple Leek and Sage Risotto


  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 4 sage leaves, shredded
  • 1/2 cup risotto rice
  • small glass white wine
  • 3/4 cup hot vegetable stock
  • 1/4 cup mushrooms, sliced thinly
  • 3 tbsp grated parmesan


Heat the oil in a pan, add the leeks, mushrooms and sage and fry for 2 mins until the leeks are starting to soften. It should become quite fragrant. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan.

Adapted from BBC Good Food

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