Melting Chevre Blanc, herb and leek risotto
- September 2007
- 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
- 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.
- Stir in the rice and cook for a further 2-3 minutes, until the grains begin to turn translucent.
- 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.
- 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.
- 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.
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