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
Print recipe

Directions

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.

explore our

Similar Recipes

Baking

St. Patrick’s day themed Cupcakes

For the muffins: Preheat the oven to 180 °C and line a muffi...

Starters

Savoy cabbage soup with bacon

...

Serves 6
Starters

Chicken Liver PÂTÉ with Balsamic Vinegar & Capers

This chicken liver pâté is full of gutsy flavours and is a wonderful star...

Serves 4-6
Sides & Nibbles

Spinach and Ricotta rolls

Preheat the oven to 180C Fan. In a food Processor or using fi...

Serves 10
Baking

White Chocolate Blood Orange Cheesecake Tarts

...

Serves 6
Easy to Create

Gooey cheese toastie

Melt the butter in a small pot and add the flour. Whisk to...

Serves 8 toasties
Sides & Nibbles

Champ and Colcannon

The humble spud. What a versatile vegetable. This recipe is an old friend that s...

Serves 4-6
see more