Cheesy leek risotto

Recipe from: 04 February 2011

Ingredients 11
Servings 4
Time 10 mins

Ingredients

  • 8
    large leeks, trimmed, rinsed and sliced
  • 2
    garlic cloves, crushed
  • 1
    kg
    Arborio rice
  • 300
    ml
    dry white wine
  • 2
    l
    chicken stock (you might not need all of it)
  • 2
    bay leaves
  • 1
    tsp
    paprika
  • 1
    tsp
    chilli paste/fresh chillies (optional)
  • 1
    tsp
    Dijon mustard
  • 2-3
    cup
    grated mature cheddar
  • salt & pepper to taste
 

Method

40 mins
 
In a large pot/pan,  fry the leeks in the butter until soft. Add the garlic and fry for another minute or two.
Add the rice and stir, coating the rice with the oil. Add the wine and allow to reduce. Add the bay leaves, paprika, chilli paste and dijon mustard.
Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
When the rice is cooked to your liking, add the cheese and stir through.
Season to taste and serve.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.

 

Read more on: starch
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.