Recipes

Baked leek, pea and cheddar risotto

Baked leek, pea and cheddar risotto. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Jul 18 2020 - 06:00
Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
Ingredients
  • 50g butter
  • 1 medium-sized leek, finely chopped and washed
  • ½ tsp smoked paprika
  • 300g risotto rice, rinsed
  • 150g frozen petit pois
  • 700ml vegetable stock
  • Salt and pepper
  • 2tbs light cream cheese
  • 100g grated mature cheddar cheese
  •  

1 Set the oven to 185 degrees, or equivalent.

2 Melt the 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.

4 Add the stock, bring to the boil, cover and put in the oven for 25 minutes.

5 When the rice is cooked, fold in the cream cheese and most of the cheddar leaving a little for the top then serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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