Leek & Pea No Stir Risotto
Step by Step
RECIPE INGREDIENTS
- 1 tbsp. of Dragon Salted Welsh Butter
- 1 tbsp. of rapeseed/olive oil
- 200g or Arborio risotto rice
- 600 ml Vegetable stock
- 1-2 cloves of garlic – peeled and finely grated or passed through a garlic press
- 1 large leek, diced
- 1 large red onion, diced
- 70g of frozen peas
- 100g of Dragon Vintage Cheddar
- Handful of flat leaf parsley, chopped
- Cracked black pepper
- Dragon Cavern Cheddar to finish
RECIPE DIRECTIONS
- In a large saucepan on a medium heat add the oil and butter followed by the leek, onion and garlic. Cook until softened but not coloured. This should take 5-10 mins.
- Add in the risotto rice and turn up the heat slightly, coat the rice grains in the garlicky mixture.
- Pour in all the stock and the frozen peas then mix. Bring to a simmer then reduce the heat to low and put the lid on the pan. Set timer for 20 mins. You want it to gently bubble away, you do not want a rapid simmer.
- When the timer goes, turn off the heat, remove the lid (don’t worry if it looks like there is lots of liquid left), start stirring vigorously for 2 mins. The risotto will thicken.
- Add in the Dragon Vintage Cheddar cheese at this point, taste and season with freshly cracked black pepper and half of the chopped parsley. Mix then cover and let it sit for 1-2 mins
- Serve each portion up, finish with some more parsley leaves to garnish, more black pepper if required and some extra Cavern Cheddar!