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Serves 4

1 large onion, chopped
3 garlic cloves, finely chopped
300g risotto rice
125ml white wine
3 leeks, sliced finely
600ml vegetable stock, hot
100g frozen peas
25g butter
200g soft goats cheese
½ lemon, juice of

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Leek and Goats Cheese Risotto

A quick and easy risotto. Sharp and salty goat's cheese goes well with the sweet leeks. Making your own vegetable stock makes this extra special.


Heat about 1tbsp oil in a large saucepan over a low heat. Add the onion,garlic and leeks and gently fry for about 5 minutes, until soft. Stir in the rice and cook for a further few minutes, until the grains begin to turn translucent.
Increase the heat and stir in the wine, allow to bubble away until most of the wine is absorbed (but not all). Gradually add the stock, a ladleful at a time, stirring leisurely until most of the stock is absorbed before adding the next ladle. Continue cooking until the rice is just cooked. Meanwhile, cover the peas in boiling water, leave to stand for 5mins and drain.

Turn off the heat and tip in the peas, with half the goats cheese and the butter. Cover and leave to sit for 5mins. remove the lid, stir well and add the parsley, lemon juice and seasoning.

Serve sprinkled with extra parsley and the remaining goats cheese

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