Ingredients – Serves 4
300g risotto rice
2 large leeks cut into 1cm rounds
100g light Philadelphia cheese
100ml white dry wine (optional)
4 garlic cloves finely chopped
20ml olive oil
2 vegetable stock cubes mixed in 1.5L of boiling water
2 sprigs of fresh Thyme - taken off the stalk and roughly chopped
50ml fresh lemon juice
Salt and pepper to taste
Add the stock to a saucepan and keep warm on a low heat
Heat the oil in a large non-stick saucepan and put the butter in the middle of the oil (it stops the butter burning)
Add the leeks into the pan and cook until soft then add the risotto rice to the pan and continually mix so it doesn't burn for 30-60 seconds
Add the wine and garlic and stir for approx. 3 minutes until the alcohol has burned off
Add 1 ladle of stock and keep stirring - keep doing this until approx. 3/4 of the stock has been used (depending on the weather, room temperature etc. will depend how much stock you need. Check the texture of the rice - you want it al dente)
When your rice is the right texture add the Philadelphia and stir until it has dissolved. Then add your lemon juice, sat and pepper. and Thyme.
Serve with a a sprinkle of black pepper on top.
This is a basic risotto recipe. You can add so many things to this like:
Tag me on social media with your creations!