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:
- 30mins
- Ingredients:
- 5
- 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
- Trim the leeks and slice into rings. Wash well.
- 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.
- 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.
- Remove from heat and stir in cheese. Season if desired and serve.
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Reviews
-
Easy risotto and it was rather nice not to have to stay standing behind a hot stove for the entire cooking process. Definite comfort food if you are a leek or blue cheese fan.
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
