Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie

, from Issue #97. May, 2021
Photography by Josh Griggs.
Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie

Leek, thyme, and garlic is a wonderfully nurturing combination – add a generous slice of rich, creamy brie, crispy sage leaves and nutty browned butter and you’re onto a winner.

Serves: 2


2 tablespoons butter
1 tablespoon olive oil
1 large leek, thinly sliced
2 cloves garlic, crushed
2 teaspoons thyme
1 bay leaf
¾ cup risotto rice, eg Arborio
½ cup white wine
2½ cups warm chicken stock
2 tablespoons crème fraîche
½ cup freshly grated parmesan
sea salt and ground pepper

2 generous slices creamy brie
Crispy Sage Brown Butter (see recipe)
¼ cup toasted walnuts, chopped


Melt the butter with the oil in a medium saucepan then add the leek, garlic, thyme and bay leaf with a good pinch of salt. Cover and cook, stirring occasionally, until the leek is soft but not coloured. Stir in the rice then add the wine and cook until most of the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity.
When the risotto is tender to the bite and has a creamy consistency (about 20 minutes), add the crème fraîche and parmesan and stir to combine. Season if needed.

To serve: Place the risotto in warm shallow plates and top with the cheese, warm sage brown butter, crispy sage and the walnuts. Serve immediately.

Crispy Sage Brown Butter


100 grams butter
10 fresh sage leaves
1 tablespoon lemon juice


Melt the butter in a sauté pan and add the sage leaves. Cook until the butter is a nutty brown colour and the sage is crisp. Transfer the sage leaves to a plate and add the lemon juice. Set aside and keep warm. MAKES 1/3 CUP