Les Cultures de chez nous leeks risotto galettes

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 15
Portions 4
Freezing No


  • 400 gr (3 1/2 cup) of cooked rice
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1,5 liter (6 1/2 cups) of leeks broth (see recipe) or vegetables broth
  • 1 bouquet garni
  • 1/2 package of fondue mix
  • 50 gr (2 tablespoons) of butter and olive oil
  • Grated fondue Côté cheese
  • 2 eggs
  • 1/4 liter (1 cup) of cooking cream
  • Salt and pepper
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  • In a casserole, set rice, Les Cultures de chez nous sliced leeks and bouquet garni. Brown in a bit of oil and butter for 5 minutes at high heat then add leeks of vegetables broth. Cover and lower heat at minimum for 20 minutes.
  • Scramble eggs with cream and with salt and pepper. Mix it all with leeks risotto obtained earlier. Set mixture over an oiled plate, add leeks compote (see index recipe) and spread with fondue Côté cheese. Oven bake at 350 °F (180 °C) for 15 minutes.

Chef's notes