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Risotto with celery, leeks and cheese

Recipe from: 8/24/2000 12:00:00 AM
Ingredients 11
Servings 4


  • 50
  • 1
    large onion, coarsely chopped
  • 1
    clove garlic, crushed
  • 3
    medium leeks, thoroughly rinsed and sliced into thin rings
  • 4
    stalks celery, rinsed and thinly sliced
  • 375
  • 1
    chicken stock cube, crumbled
  • 1
    boiling water
  • 200
    mature Cheddar cheese, finely grated
  • 15
    chopped fresh parsley
  • salt and freshly ground black pepper to taste


Heat the margarine in a fairly large saucepan and sauté; the onion, garlic and leeks until golden brown and fragrant. Add the celery and sauté; for another minute. Meanwhile dissolve the stock cube in the boiling water. Add the rice to the vegetable mixture, stirring to coat the grains with the margarine. Add 500 ml (2 c) of the stock, stir and bring to the boil. Stirring occasionally, simmer uncovered until the liquid has been absorbed. Add the remaining stock by the cupful and simmer as described until the rice is just done. Remove from the heat. Stir in the Cheddar cheese and chopped fresh parsley and season to taste with salt and freshly ground black pepper. Serve hot with a little extra cheese, salad and fresh rolls.

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