Leek and blue cheese risotto



Olive oil

2 leeks

2 cloves garlic

2 tbsp fresh thyme

2 cups arborio rice

½ cup white wine

5 cups vegetable stock

100g blue cheese

20g grated parmesan

Juice of ½ lemon




Wash and cut leeks in half lengthways and then dice. Finely chop the garlic and thyme

Heat a pot on a moderate heat, add a splash of olive oil and add the leeks, thyme and garlic. Cook until softened

Add the rice and continue to cook for about 1 minute before adding the white wine. Cook until the white wine is absorbed and then start to add the vegetable stock one cup at a time, waiting until it is absorbed each time before adding the next cup

Cook the rice until it is al dente and then crumble in the blue cheese and add the parmesan, stir through to melt

Add the lemon juice and check the seasoning and add salt and pepper to taste

Serve immediately and garnish with a little extra blue cheese crumbled over the top and some chopped fresh thyme


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