Serves 4

Melting Chevre Blanc, herb and leek risotto recipe

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Ready in 45 minutes

2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
300g risotto rice
125ml French white wine
2 handfuls each fresh flatleaf parsley, oregano and basil, chopped
600ml vegetable stock, hot
25g butter
4 medium leeks, diagonally sliced
2 x 100g Chevre Blanc slices, cut into wedges

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1. Heat half the oil in heavy-based pan over a low heat. Add the onion and garlic and gently fry for about 5-8 minutes, until soft.
2. Stir in the rice and cook for a further 2-3 minutes, until the grains begin to turn translucent.
3. Increase the heat slightly and stir in the wine, allow to bubble away for about a minute. Stir in half the herbs and gradually add the stock, a ladleful at a time, allowing the liquid to be absorbed before adding the next. Stir frequently to give the rice a creamy consistency. Continue cooking until the rice is just al dente.
4. Meanwhile, in a frying pan, heat the remaining oil and half the butter. Add the leeks and fry for about 5 minutes or until tender and golden.
5. Add the leeks, remaining herbs and butter and half the cheese to the risotto, stir and turn off the heat. Season and cover for 1 minute. Serve topped with the remaining cheese.

Melting Chevre Blanc, herb and leek risotto recipe

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