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Cheesy leek risotto

Recipe from: 04 February 2011

Ingredients 11
Servings 4
Time 10 mins


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


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.


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