LEEK TOMATO & GOATS CHEESE RISOTTO
Ingredients
2 tbls olive oil
2 onions chopped finely
225g Arborio (short grain ) rice
50ml white wine
Pinch of saffron strands
600ml chicken or vegetable stock
2 leeks sliced
1 tbls oil
400g diced tomatoes
25g butter diced
25 g goats cheese crumbled
25g parmesan cheese
2 onions chopped finely
225g Arborio (short grain ) rice
50ml white wine
Pinch of saffron strands
600ml chicken or vegetable stock
2 leeks sliced
1 tbls oil
400g diced tomatoes
25g butter diced
25 g goats cheese crumbled
25g parmesan cheese
Method
Heat the oil add the onions and cook slowly until softened.
Add the rice and cook for 5 more minutes then add the wine and saffron and reduce.
Add the hot stock and cook for 15-20minutes.
In a separate pan sauté the leeks in the hot oil for about 10 minutes until they are tender. Then add the diced tomatoes.
Bring the two mixtures together once the rice is cooked.
Add the diced butter and then the goats cheese, stir in until the butter is melted then add the grated parmesan.
Then taste - it should only need pepper as the saltiness from the cheese should be salty enough.
Add the rice and cook for 5 more minutes then add the wine and saffron and reduce.
Add the hot stock and cook for 15-20minutes.
In a separate pan sauté the leeks in the hot oil for about 10 minutes until they are tender. Then add the diced tomatoes.
Bring the two mixtures together once the rice is cooked.
Add the diced butter and then the goats cheese, stir in until the butter is melted then add the grated parmesan.
Then taste - it should only need pepper as the saltiness from the cheese should be salty enough.
Comments
Thanks to the Otago Polytechnic for this recipe.To print a copy of the recipe click here