At Home With Kerrygold
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
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.
