Using mild goat's cheese, this melting Chevre Blanc, herb and leek risotto is easy to make but it takes a lot of stirring. So multitask! Learn a language, sing along to the radio, watch TV but do try this creamy, warm and comforting meal.
Serves 4
Ready in 45 minutes
1. 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.
2. Stir in the rice and cook for a further 2-3 minutes, until the grains begin to turn translucent.
3. 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.
4. 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.
5. 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.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.