Prep Time: 5 - 10 | Cook Time: 20 - 25 | Ready: 35 | Servings: 4
-> The flavours and seasoning can be altered easily so get creative. Try keeping is seasonal and fun then pair with your favourite Dragon Wales cheese.
-> There is no salt added to the above recipe as I feel I get enough from the stock and the cheeses. Fine sea salt can be added during the cooking if you wish.
-> When the risotto rice is added to the pan, after a couple of mins you could add a good glug of white wine if you so wish and let that cook out before adding the stock.
Step by Step
|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|
|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!|