Les Cultures de chez nous leeks risotto galettes

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


  • 10 ml (2 tsp.) of oil
  • 10 ml (2 tsp.) of butter
  • 2/3 bag of 250 gr (2 cups) of Les Cultures de chez nous sliced leeks
  • 1 to 2 cloves of garlic, depending on their size
  • 400 gr (3 ½ cups) of cooked rice
  • 1.5 liters (1 cup) of vegetable broth
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 1 teaspoon of salted herbs from the bottom of the river
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated cheddar cheese
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a saucepan, melt the butter and oil. Add the leeks and sweat over medium-low heat for about 6 minutes or until the leeks begin to brown. Add the garlic and cook for another minute.
  • Add the rice, broth, fresh herbs and salted herbs. Pepper. Stir well and cook, stirring over medium heat, until the water has evaporated completely.
  • Remove the pan from the heat. Beat the egg in a small bowl. Add to the rice with the two cheeses and stir immediately (otherwise the egg will cook on the hot rice), to mix well.
  • With your hands, shape the rice mixture into small patties and place on a large baking sheet lined with parchment paper, spacing them an inch or two apart. Bake at 200°C (400°F) for 25 to 30 minutes or until the patties begin to brown.

Chef's notes

Ideas for serving:

  • Serve with a green salad.
  • Top with sour cream and a piece of smoked salmon