• 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
Print recipe


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

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

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Main courses

Kerrygold Cheddar, Bacon, and Green Onion Waffles

There's nothing like a perfectly cooked waffle to start or finish the day off ri...

Main courses

Filo Sausage Rolls

Preheat the oven to 190c....

Main courses

Shirley Shannon’s Spicy Butter Chicken

Clodagh McKenna Farmhouse Recipe  This family favourite, from the Sh...


BAKED PEARS with Pecans & Maple Syrup

This dessert is just perfect for a cold autumn day. It can be served with war...

Serves 4
At Home With Kerrygold


Paul Flynn's baked potatoes with hake, spring onions and cheddar serves 4....


Banoffee Pie

Blitz the digestives in a blender or put in a zip lock plastic bag an...


Soda Bread

The stuff of legends, ciabatta or panettone can’t touch traditional Irish soda...

Serves 1 loaf
see more