Name: BAKED LEEK, PEA AND CHEDDAR RISOTTO
Ingredients: 50g KERRYGOLD® IRISH CREAMERY BUTTER 454g; 1 medium leek, finely chopped and washed; 1/2 tsp smoked paprika; 300g risotto rice, rinsed; 150g frozen petit pois; 700ml vegetable stock; Salt and pepper; 2 tbsp light cream cheese; 100g grated cheese

Ingredients

50g KERRYGOLD® IRISH CREAMERY BUTTER 454g

1 medium leek, finely chopped and washed

1/2 tsp smoked paprika

300g risotto rice, rinsed

150g frozen petit pois

700ml vegetable stock

Salt and pepper

2 tbsp light cream cheese

100g grated cheese

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Directions

Paul Flynn's baked leek, pea and cheddar risotto serves 4.

Preheat the oven to 185 c.
Melt the Kerrygold butter in a casserole dish and add the leeks.
Cook gently for 5 minutes, then add the smoked paprika, rice and petit pois, then season with some salt and pepper.
Add in the stock and bring to the boil.
Once the mixture has been brought to the boil, cover and place in the oven for 25 minutes.
When the rice is cooked, remove it from the oven and fold in the cream cheese and most of the grated cheese.
Sprinkle the remaining cheese on top and serve.