Starters/Snacks Lunch/Dinner Oven Baked Goat's Cheese & Leek Risotto
Serves : 4 - 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 1 tsp olive oil
- 1 onion, roughly chopped
- 2 leeks, roughly chopped
- 2 red chillies, seeded and finely chopped
- 300g risotto rice
- 150ml white wine
- 100g soft goat’s cheese
- 2 x vegetable stock pots/cubes
- Freshly ground black pepper
- 150g firm rinded goat’s cheese
- 1 tbsp flat leaf parsley, roughly chopped
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Heat the oven to 200°C, fan 180°C, gas 6 and set a kettle to boil
-
Heat a medium ovenproof sauté or deep sided frying pan until medium hot. Add the oil, onions, leeks and chillies and fry for 10 minutes until softened.
-
Add the rice and soft goat’s cheese and stir well until coated in the vegetables.
-
Add the white wine and cook until reduced by half. Measure 900ml boiling water into a jug. Add the stock cubes to the pan and stir really well then add the boiling water and stir until the stock cubes are dissolved.
-
Cover with foil or a lid and place in the oven for 15 minutes, then remove and stir well.
-
Heat the grill to high, then top with the sliced goat’s cheese and place under the grill for 5 minutes until golden and bubbling.
-
Serve at the table in the pan, with the parsley scattered over the top.
