
Leek and Dolcelatte Risotto

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It has been a very long time since I last posted a recipe but gradually I am starting to cook again. My little monkey has now turned two and life is slightly easier albeit she still wants to be carried / held as soon as I start cooking. Thankfully she can now be bribed with TV. My husband and I decided to cook this for lunch today and it was the perfect recipe for such a cold, rainy day. Risotto has always been one of my favourite foods and I am obsessed with blue cheese. This is a recipe from the Waitrose magazine last year and it took around 50 minutes in total to prepare and cook.
ingredients
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serves: 4
4 leeks
50 g butter
350 g risotto rice
125 ml dry white wine
1.5 l vegetable stock
100 g dolcelatte, cut into cubes
2 handfuls of grated Parmesan (plus extra to serve)
Nutrition Facts
Leek and Dolcelatte Risotto
Servings Per Recipe: 4
Amount per Serving
Calories: 446
- Total Fat: 11.1 g
- Saturated Fat: 6.6 g
- Trans Fat: 0.4 g
- Cholesterol: 26.9 mg
- Sodium: 1590.5 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 5.4 g
- Sugars: 5.7 g
- Protein: 13 g
preparation

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