Prasorizo – A Greek leek risotto

This prasorizo, a Greek leek risotto, is out of this world. A health-bomb of a comfort food. It’s ideal for the autumn and winter months and easier to cook than you might expect.

I always add some celeriac to this recipe but you can replace it with some celery leaves.

Celeriac really lifts this dish to another level. It is, they say, the unsung hero of the vegetable world. Celeriac “has a subtle celery-like flavour, with nutty overtones” the BBC Good Food says. What’s more, it’s cheap, will last for ages in your fridge, and will go a long way to giving your dishes flavour as you really don’t need to use tremendous amounts. Just cup a piece, remove the skin and you have an infusion of flavour. It is enough to make vegetable stock unnecessary. It is the secret ingredient of this prasorizo.

Before we start, a few words about rice. Any risotto rice will do, as will any medium grain white rice. At least this is what we would use traditionally. But just give it a try with your favourite rise. Our youngest loves this with basmati.

Prasorizo – A leek risotto

5 from 4 votes
Course: MainCuisine: GreekDifficulty: Medium


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A super tasty, super healthy and very homely Greek leek risotto.


  • 1 kilogram leeks, chopped

  • 1 onion, chopped

  • 3 carrots, sliced

  • 100 grams celeriac, finely chopped

  • 1/4 cup olive oil

  • 3 tomatoes, grated, or 1/2 cup tomato puree

  • 1 cup of rice

  • salt, pepper


  • Heat the olive in a large pan.
  • Add the onions and leeks and cook slowly, for aroudn 10 minutes or until they soften.
  • Before they start turning brown add the carrots. Cook for 2-3 minutes, stiring a couple of times.
  • Add the tomatoes, a couple of pinches of salt and some pepper. Bring to the boil and let cook for 5 minutes.
  • Add 2 cups of water. Bring to the boil, lower the temperature, cover the pot, and let simmer for 20 minutes.
  • Add another cup of water and as soon as the food is boiling again add the rice.
  • Stir with a wooden spoon, lower the heat, cover with the lid and let the rice cook for around 15 minutes, until soft.
  • Before the risotto absorbs all its juices take it off the heat.
  • Let the prasorizo rest for 15 minutes, salt and pepper to taste and serve.


  • To prepare your leeks, chop off the top inch and the roots at the bottom. Then remove the topmost couple of layers with a knife. Wash your leeks, dry then with a kitchen towel and chop.

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