Monday, 3 February 2014

Leek, cavolo nero, pea and blue cheese risotto

Fresh, tasty and very easy.

olive oil
1 leek, chopped and rinsed
2 stalks celery, chopped
risotto/paella rice
white wine
vegetable stock
cavolo nero
frozen peas
blue cheese (rocquefort in this case)
lemon juice & black pepper

All the measurements are vague - because it's done by eye - but enough for 4 I would say - 2 small handfuls of rice and about 3/4 litre of stock.

1. Saute leeks and celery in olive oil, gently - let them go a bit soft.
2. Add rice and stir until every grain is coated in oil.
3.  Add a glass of white wine and let it simmer in.
4.  Add vegetable stock - a bit at a time, until rice is al dente - each time simmer and stir until it gets soaked in - then add some more (.
5.  When nearly ready, add shredded cavolo nero and frozen peas, turn into risotto and leave to cook for 3-4 minutes.
6.  Turn off heat, add in blobs of cheese and let them melt in.  Lid on, rest.... and for another 2 minutes after that, so that it's oozy and comforting, and not watery.
7.  Squeeze on lemon juice (optional), grind on black pepper (NOT optional, in my opinion).

Scoff :)

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