No-stir Tomato and Leek Risotto
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  • Prep time 5 '
  • Total time 30 '


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 litre hot vegetable stock
  • 400 g Arborio rice
  • 200 g packet cherry tomatoes, halved
  • 1 leek, finely sliced
  • 4 tbsp Philadelphia Light with Garlic & Herbs


  • In a saucepan, heat the oil over a medium-high heat and fry the onion and leeks for five minutes until soft. Add the rice, cook for a minute, then stir in the stock. Reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed.
  • Check halfway through the liquid hasn’t absorbed too quickly, if it is a little dry add a little more liquid (more stock or boiling water from a kettle is fine).
  • About 2 minutes before the risotto is ready add the cherry tomatoes and Philadelphia Garlic and Herbs, stirring to combine thoroughly. Serve immediately.


  • Try it with Philadelphia Mediterranean Herbs.

Nutritional Information

Typical values Per Serving
Energy 2131.5 kj
Energy 509.0 kcal
Fat 9.3 g
Carb 91.0 g
Protein 13.0 g
Saturated fat 4.2 g
Salt 5.5 g
Dietary fibre 4.7 g
Sugars 11.0 g