Leek and Blue Cheese Risotto

[Guest guest]

* Exported from MasterCook *

 

Leek and Blue Cheese Risotto

 

Recipe By :

Serving Size : 4 Preparation Time :0:15

Categories : Cheese Main Course

Rice Savoury

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lg leeks

3 tbsps olive oil

300 g risotto rice

1 l vegetable stock -- hot

175 g Stilton or Danish blue cheese -- crumbled

salt and pepper

 

Trim the leeks and cut down the length to the centre. Wash under cold

running water to remove any dirt, then slice thinly into rings.

 

Heat the oil in a heavy-based pan which has a lid. Add the leeks and fry

quickly until bright green (about 2 minutes). Stir in the rice and cook for

2 minutes until the grains are glistening.

 

Meanwhile, in another pan, bring the stock to the boil.

 

Add the stock to the rice, stir and bring back to the boil. Cover and

simmer without stirring for 12-15 minutes, until the rice is tender.

 

Remove from the heat and stir in the cheese and some pepper. Taste, season

if necessary, stir and serve.

 

Cuisine:

" Italian "

Source:

" Vital Vegetables (recipes from BBC Good Food magazine) "

Copyright:

" The contributors 1999 "

T(Cooking Time):

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 553 Calories; 14g Fat (23.5% calories

from fat); 12g Protein; 92g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol;

1740mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Vegetable; 3 Fat.

 

NOTES : Just five ingredients can give you supper for four. Here the usual

risotto procedure is simplified - all the stock is added in one go, so there

is no need to stand and stir.

Nutr. Assoc. : 0 0 0 0 0 0