Risotto

My best friend works on a cheese stall and, yes, that is as good as it sounds. She gave us one of these for Christmas:

…which looked like this out the box:

It smelled *awful*. Like, keep the box in a box kind of awful. It tasted like a camembert, creamy and not that strong at all. I wasn’t really sure what to do with it, so thought a risotto would be a good way of using it up!

You will need (serves 4)
1 cheese (camembert or brie would work)
Risotto rice
Stock
1 lemon
White wine
Spinach
Peas
2 leeks
Olive oil

Fry the cleaned and sliced leeks in a little olive oil until soft. Add the risotto rice and toast for a minute or two. Add the wine and turn up the heat, letting it bubble for a minute. Add some hot stock and stir. Keep adding the stock a little at a time until the rice is almost cooked. At this point, stir in the cheese, spinach, peas and juice of the whole lemon. Serve as soon as the rice is tender.

 

 

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