Leek and Blue Cheese Risotto

I love risotto but I hate having to stand stirring all the time, this can be left to it's own devices.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large leeks
• 3  tablespoons olive oil
• 300  g risotto rice
• 1  liter  hot  vegetable stock
• 175  vegetarian blue cheese, crumbled (vegetarian stilton cheese)

Directions

1. Trim the leeks and slice into rings. Wash well.
2. Heat the oil in a frying pan with a lid. Fry the leeks for 2 minutes and add the rice. Stir until grains are coated.
3. Bring the stock to the boil and add to the rice and return to the boil. Cover and simmer for 15 minutes without stirring making sure the rice is tender.
4. Remove from heat and stir in cheese. Season if desired and serve.