This is one for the Blue Cheese loverrrrrs. I am firmly in the Blue Cheese camp, I bloody love it, and this creamy Risotto really hit the spot.
For 2 people you will need:
- 2 Leeks sliced (use the lighter parts, the dark part is bitter and nobody wants that!)
- 1 Onion diced
- 150g Risotto Rice
- 1 ltr Stock (I used Chicken, you won’t need this much, there should be some leftover!)
- 40g Gorgonzola
- 50g Philadelphia Light
- 1 tsp chopped Thyme
- small handful chopped Parsley
- Salt and Pepper
Sweat the Onion for 5 minutes, add the Leeks then sweat for another 2 minutes.
Add the Risotto Rice and Thyme then turn up the heat, frying off for a minute or 2.
Start adding the Stock gradually and keep stirring whilst it cooks. Once the stock is absorbed add a little more. Keep tasting and checking the rice so you don’t overcook it.
Once the rice is very nearly cooked, add the Philadelphia and a little more stock to give it a nice creamy consistency.
Add the chopped Parsley.
I cooked some extra Veg to have on the side.
Add the Gorgonzola on top once you have plated up.
And thats it! So yummy and really easy to make!
Hope you enjoy.