Leek and blue cheese risotto

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Leek and blue cheese risotto

Serves 4 


2 tsp olive oil
2 medium leeks, trimmed and thinly sliced
Salt and black pepper
350g risotto rice
1L vegetable stock
25g cold butter, cubed
50g leftover blue cheese, crumbled


To serve:
40g walnuts, toasted and chopped


  1. Heat one teaspoon of oil in a large pan over a medium-high heat. Add the leeks and stir to coat in the oil. Cover and cook for 5-7 minutes until softened, stirring occasionally. Season with a little salt and pepper, then reduce the heat to medium.
  2. Add the rice and stir for one minute until toasted.
  3. Add one ladleful of the vegetable stock and cook, stirring, until absorbed. Repeat, adding one ladleful of stock at a time, until the rice is cooked but still has a little bite to it – this will take about 15-20 minutes in total.
  4. Remove the pan from the heat. Add the butter and beat in with a wooden spoon until melted.
  5. Stir in the blue cheese and allow to melt. Season to taste, spoon into bowls and sprinkle over the toasted walnuts.

Per serving:531kcals, 20.2g fat (8.7g saturated), 79.9g carbs (4.2g sugars), 11.2g protein, 2.6g fibre, 0.983g sodium