Yorkshire Blue and Leek Risotto
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Ingredients
- 100 g yorkshire blue cheese
- 300 g arborio risotto rice
- 2 leeks, sliced
- 900 ml vegetable stock
- 30 g butter
- 50 ml double cream
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 12.4 g
- Carbohydrate
- 62.2 g
- of which sugars
- 2.8 g
- Fat
- 21.6 g
- of which saturates
- 13.1 g
- Fibre
- 2.7 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the sliced leeks for 6 minutes until soft.
- 2
Add the arborio risotto rice and stir for 1 minute to coat.
- 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
Stir in the double cream.
- 5
Crumble in the yorkshire blue cheese and stir gently until just melted through, leaving some pockets of cheese.
- 6
Season with black pepper and serve immediately.
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