Stilton, leek and mushroom risotto
- 1.2 litres hot chicken stock
- 1 medium leek, trimmed and chopped
- 15g butter
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 250g mushrooms, sliced
- 350g Asda Arborio Risotto Rice
- 150ml white wine (optional)
- 200g frozen peas
- 125g Stilton, crumbled
Heat the stock in a pan until simmering. Keep over a very low heat, so that it's always hot when you add it to the rice.
Cook the leek in the butter and oil over a medium heat, stirring often, until soft but not coloured. Add the garlic and mushrooms, stirring frequently until the mushrooms start to shrink.
Add the rice and stir to coat all the grains. Cook over a low heat for 1 minute, then pour in the wine, if using, and simmer until it's absorbed.
Add the stock, a ladleful at a time, stirring often, allowing the stock to absorb before adding the next one.
After 15 minutes add the frozen peas. Heat until simmering again and cook until the rice is tender, adding more stock when necessary.
Remove from the heat and stir in the Stilton. Season with pepper and serve.
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