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Main course · British

Cornish Yarg and Leek Risotto

40 min Serves 4 ~506 kcal/serving ~£6.50 (£1.63/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 120 g cornish yarg cheese
  • 300 g arborio risotto rice
  • 2 leeks, sliced
  • 900 ml vegetable stock
  • 30 g butter
  • 50 ml double cream

Nutrition (per serving)

Calories
506 kcal
Protein
14.6 g
Carbohydrate
62.2 g
of which sugars
2.8 g
Fat
21.8 g
of which saturates
13.3 g
Fibre
2.7 g
Salt
2.33 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Melt the butter in a large pan and cook the sliced leeks for 6 minutes until soft.

  2. 2

    Add the arborio risotto rice and stir for 1 minute to coat.

  3. 3

    Add the vegetable stock a ladleful at a time, stirring frequently and letting each addition absorb before adding the next, for about 18-20 minutes until the rice is creamy and just tender.

  4. 4

    Stir in the double cream.

  5. 5

    Crumble in the cornish yarg cheese and stir through until just melted.

  6. 6

    Season with black pepper and serve immediately.

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