Leek and Dolcelatte Risotto
by:
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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
1. Slice the leeks, both the white and the green bits, into rings. In a large frying pan, fry the green parts in about 15g of butter with a pinch of salt until softened. This took about five minutes. When they are ready, tip into a bowl and cover.
3. Melt the remaining butter (35g) into the same frying pan and fry the rest of the leeks with a pinch of salt for around 8 minutes, until they are soft. Next stir in the 350g rice for a minute or two until hot and thoroughly coated in the butter. If you are using wine, this is the point where you turn up the heat and tip in 125ml dry white wine. Bubble and stir until the liquid has been absorbed.
5. Add two ladlefuls of hot stock and cook, stirring constantly, until absorbed. Add another ladleful and repeat. Carry on doing this until the stock is finished and the rice is al dente. This normally takes about 17-20 minutes.
7. Stir in the 100g dolcelatte and the two handfuls of Parmesan, season and cover. Leave to stand for 4 minutes. We turned the heat down very very low at this point.
9. Serve in bowls, topped with some of the fried leeks, a drizzle of olive oil and a scattering of Parmesan.
11. This was delicious, very creamy but not too rich as the leeks balance out the cheese. Ours definitely needed seasoning but it all tasted incredible. I loved the combination of the leeks and the blue cheese and I would be tempted to add some lardons next time. Unfortunately there is no way I will be able to persuade the kids to eat this as they are not blue cheese fans, however that just means more for me :-)
1
comments