Your cart is empty
Prep
10m
Cook
19m
Total
29m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a large pan over medium heat. Add leek and garlic, sautéing for 3–4 minutes until softened and fragrant.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2/3
cup
Gluten-free risoni, can use non gluten free risoni - made from wheat
1
tsp
Olive oil
1
Leek, finely sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Protein
22g
Fibre
2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Fiona H
25 days ago
Even better as leftovers!! 😍
Like
Reply
Cancel
W
Wellness Hub
21 days ago
Left over always taste better!! xx
Like
Reply
Cancel
Fiona H
a month ago
I’m not a fan of seafood so replaced the protein with chicken. Used Greek Feta (singular T is the give away) AMAZING 🤩
Like
Reply
Cancel
W
Wellness Hub
21 days ago
Yes! Go Fiona, I love seeing simple swaps like that! xx
Like
Reply
Cancel
G
Giada O
a month ago
So good!! 🤩
Like
Reply
Cancel
Sasha B
2 months ago
Tasty!
Like
Reply
Cancel
L
Lisa L
2 months ago
Absolutely love this ! Will cook again
Like
Reply
Cancel
W
Wellness Hub
2 months ago
So glad you loved this one Lisa
Like
Reply
Cancel
W
Wellness Hub
2 months ago
So glad you loved this one Lisa
Like
Reply
Cancel
Prep
10m
Cook
19m
Total
29m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat olive oil in a large pan over medium heat. Add leek and garlic, sautéing for 3–4 minutes until softened and fragrant.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2/3
cup
Gluten-free risoni, can use non gluten free risoni - made from wheat
1
tsp
Olive oil
1
Leek, finely sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Protein
22g
Fibre
2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Fiona H
25 days ago
Even better as leftovers!! 😍
Like
Reply
Cancel
W
Wellness Hub
21 days ago
Left over always taste better!! xx
Like
Reply
Cancel
Fiona H
a month ago
I’m not a fan of seafood so replaced the protein with chicken. Used Greek Feta (singular T is the give away) AMAZING 🤩
Like
Reply
Cancel
W
Wellness Hub
21 days ago
Yes! Go Fiona, I love seeing simple swaps like that! xx
Like
Reply
Cancel
G
Giada O
a month ago
So good!! 🤩
Like
Reply
Cancel
Sasha B
2 months ago
Tasty!
Like
Reply
Cancel
L
Lisa L
2 months ago
Absolutely love this ! Will cook again
Like
Reply
Cancel
W
Wellness Hub
2 months ago
So glad you loved this one Lisa
Like
Reply
Cancel
W
Wellness Hub
2 months ago
So glad you loved this one Lisa
Like
Reply
Cancel
