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Goats Cheese, Leek & Pea Risotto

by Global Food Traveller (follow)
sophiesnotinkansas.blogspot.com www.sophie-wilson.co.uk
Vegetarian (1517)      Rice (247)      Risotto (42)      Goats Cheese (11)     
Although it is very easy to make, risotto always feels very indulgent. The addition of goats cheese gives this an extra special creamy flavour and the leeks and shallots lend a really buttery taste.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Makes: 4 servings

1 x cup arborio risotto rice
3 x leeks, chopped into chunks
2 x small shallots, finely chopped
1 x large knob butter
1.5 pints vegetable stock
1 x cup frozen peas
100g goats cheese

Melt the butter in a heavy based frying pan.

Add the leeks and shallots and cook in the butter for approx 20 mins or until golden and softened.

Add the arborio rice to the leeks and shallots and stir until all of the rice has been coated in the butter.

Make up the vegetable stock and keep in a pan on a medium heat to maintain the heat.

Begin to add the vegetable stock one ladle at a time, waiting until the stock evaporates before adding the next.

Add 2/3 of the stock in this way and then add the final third in one go.

Pour the peas into the risotto and stock mixture.

Continue to cook and stir the risotto until all of the excess stock has been cooked off and is no longer watery.

Chop the goats cheese and crumble over the top to serve.

Serve with a fresh mixed green salad.

#Goats cheese
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