Leek & gorgonzola risotto
This oozy supper dish for two is a great way to use up leftover blue cheese
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
- Heat 1 tbsp of oil and 1/2 the butter in a wide, shallow pan. Add the leeks and garlic and cook over a gentle heat for 4-5 minutes, stirring occasionally. Add the rice and stir to coat in the oil. Increase the heat a little and pour in the wine. Simmer for 2 minutes.
- Add a ladleful of the stock and simmer, stirring occasionally until all the liquid has been absorbed. Continue adding the stock in this way until it has all been used and the rice is tender and creamy.
- Season and stir in the tarragon. Remove from the heat and fold the remaining butter and cheese through the risotto. Serve immediately.
PER SERVING
633 kcalories, protein 20.9g, carbohydrate 57.5g, fat 34.8 g, saturated fat 17.6g, fibre 3.5g, salt 7.01 g
Recipe from olive magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/260617/
http://www.bbcgoodfood.com/recipes/260617/
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Ingredients
- olive oil
- 25g butter
- 2 small leeks , sliced
- 1 garlic clove , chopped
- 125g risotto rice
- 1 glass of white wine
- 900ml vegetable stock
- 2 tbsp tarragon , chopped
- 125g gorgonzola
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
Ingredients
- olive oil
- 25g butter
- 2 small leeks , sliced
- 1 garlic clove , chopped
- 125g risotto rice
- 1 glass of white wine
- 900ml vegetable stock
- 2 tbsp tarragon , chopped
- 125g gorgonzola
PER SERVING
633 kcalories, protein 20.9g, carbohydrate 57.5g, fat 34.8 g, saturated fat 17.6g, fibre 3.5g, salt 7.01 g
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04 February 2010
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