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Leek and stilton risotto

Leek and stilton risotto

British leeks and Stilton elevate this Italian classic

  • Feeds 2Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2178kj 518kcal
  • Fat
    Med 30%
  • Saturates
    High 39%
  • Sugar
    Low 30%
  • Salt
    Low 30%

% of adult’s reference intake | Carbohydrates per serving : 68g


  • 2 tsp Co-op olive oil
  • 10g Co-op unsalted butter
  • 1 leek, finely chopped
  • 1/2 red pepper, deseeded and diced
  • 100g butternut squash, diced
  • 1 clove garlic, crushed
  • 150g risotto rice
  • 600ml hot vegetable stock
  • 1/2 125g bag Co-op baby leaf spinach
  • 50g Co-op Irresistible Stilton, cut into chunks


  1. Heat the olive oil and butter in a pan
  2. Add the leek, red pepper and butternut squash
  3. Fry for 10-12 mins over a low heat, stirring regularly
  4. Stir in the garlic and risotto rice and heat gently for 1-2 mins
  5. In a separate pan, bring the vegetable stock to a simmer
  6. Add a ladleful of stock to the rice, stirring until it’s almost absorbed
  7. Continue to add a ladleful of stock at a time, stirring constantly, until each one is almost all absorbed
  8. It should take about 15-20 mins
  9. Add the spinach and Stilton
  10. Stir through until the spinach is just wilted and the Stilton melts
  11. Serve immediately.

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