Leek & Pea No Stir Risotto

A recipe by Imran Nathoo

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Amser paratoi: 5 - 10 | Amser coginio: 20 - 25 | Barod: 35 | Cyfran: 4

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Cynhwysion rysáit
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 and Leek - crumbled
Handful of flat leaf parsley - chopped
Cracked black pepper
Dragon Handcrafted Halen Mon 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 and Leek 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 much Halen Mon Cheddar! Heaven!

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