kitchen & recipes

Leek, goat cheese, and parmesan risotto

Written by mac

In season and ultra gourmet, this risotto with leeks, goat cheese, and Parmesan is a real delight to be enjoyed with appetite. You can enjoy this delicious dish with a good dry white wine!

Steps :

  1. Split the leeks lengthwise then cut them in half-moon. Rinse them with clean water and then drain them. Chop the onion.
  2. In a hot pan, brown the leeks and onion for 3 minutes with a drizzle of olive oil before pouring in a first ladle of vegetable stock.
  3. Once the broth has evaporated, add the rice to the pan, mix and add a ladle of broth. Repeat the operation until all the broth is used up.
    For 4 people
    2 leeks
    1 small onion
    60 g of goat cheese
    2 l of hot vegetable broth
    400g rice for risotto
    100 g of parmesan
    1 C. teaspoon of thyme
    50 g butter
    60 ml dry white wine
    Salt pepper

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