Cheesy leek risotto

4 servings Prep: 10 mins, Cooking: 40 mins
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Looking for comfort food? Well, look no further.

By Food24 February 04 2011
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Ingredients (11)

8 leeks — trimmed, rinsed and sliced
2 garlic cloves — crushed
1 kg arborio rice
300 ml dry white wine
2 l chicken stock
2 bay leaves
1 tsp paprika
1 tsp chilli paste
1 tsp Dijon mustard
2-3 cup mature cheddar — grated
salt and freshly ground black pepper
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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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