Feeds 4
Preparation time: 5 mins
Cooking time: 30 mins
Ingredients
2 leeks
300g arborio rice
900ml vegetable stock
150g soft, Philadelphia-style cheese
120g stilton, roughly crumbled
A small handful of walnut halves, roughly crushed
Method
- Heat the oven to 200°C.
- Cut the leeks into thick pieces.
- Heat a drizzle of oil in a non-stick frying pan or a pan that works on the hob and in the oven with a lid.
- Add the leeks and fry on a medium heat for 5 minutes, using the back of a spoon to push out the separate leek layers.
- Add the risotto rice and stir on the heat for 1 minute.
- Add the stock, season with salt and pepper and bring to a steady boil. If you’ve used a frying pan, tip the risotto into an ovenproof dish with a lid.
- Cook in the oven for 20-25 minutes until the rice is cooked, stirring once, halfway through.
- Remove from the oven and stir in the soft cheese and most of the crumbled stilton (reserve some for topping)
- Sprinkle with the crushed walnuts, the reserved stilton and ground black pepper. Serve with rocket leaves.
Photography, recipe and styling by Amy Sheppard.
