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Leek, stilton and walnut risotto
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30g unsalted butter
3 leeks, thinly sliced
275g carnaroli risotto rice
100ml dry white wine
800ml fresh vegetable or chicken stock
150g stilton, roughly chopped
50g walnuts, toasted and roughly chopped
1. Melt 15g butter in a large saucepan over a low-medium heat. Add the leeks and cook gently for 5 minutes until soft but not coloured. Cover and cook gently for 5 minutes more. Uncover and cook for 2 minutes or so, to drive off any excess liquid. Stir in the rice and cook, stirring, for 1 minute, to coat in the buttery leek mixture. Add the wine and simmer until almost totally reduced. Meanwhile, heat the stock through in a separate, large pan and turn down to a very gentle simmer.
2. Add a ladle of hot stock to the pan, stirring in one direction until it has almost disappeared. Keep on adding hot stock and stirring in this way for 17-19 minutes, until the rice grains are cooked, but still retain their shape and a bit of bite in the centre.
3. Remove from the heat and stir in the remaining 15g butter. Cover with a lid and set aside for 5 minutes. Stir 2 /3 of the stilton through the risotto and divide between shallow serving bowls or plates. Top with the toasted walnuts, remaining cheese and a grinding of black pepper before serving.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.
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