Leek & gorgonzola risotto

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• Stephy

  04 February 2010

  Stephy rated this recipe

  

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• Beth

  11 February 2010

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• Alison

  26 February 2010

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• Janet

  17 April 2010

  Janet rated and commented on this recipe

  

  delicious!

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• sarah

  20 January 2011

  sarah rated and commented on this recipe

  

  it was my first time to try this recipe but found it a great success; just love leeks so we will do this again sarah

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• hannahsplatter

  06 January 2012

  hannahsplatter rated and commented on this recipe

  

  I tried this without the wine and it was still delicious!

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• emmabell

  01 October 2012

  emmabell rated and commented on this recipe

  

  Utterly delicious! I used Bavarian Blue, as I couldn't find gorgonzola, and it worked well. I only needed half of the 900 ml of stock though, which was a bit odd. Maybe due to the particular rice I used? Such a simple dish to make, and I will definitely be cooking it again soon.

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• Kimpulse

  23 January 2013

  Kimpulse rated and commented on this recipe

  

  Yum! Delicious, satisfying & I'm loving the use of tarragon. I've tried it a couple of times using any blue cheese on offer to save the pennies. Agree that 900ml is too much stock & wonder if it's a typo - 550ml worked well for me.

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• Nancy

  07 May 2013

  Nancy rated and commented on this recipe

  

  lovely cheesy risotto. will do again.

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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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