Stilton, Leek & Broad Bean Risotto
1 leek, trimmed and cut into rings (about 120g)
1 clove garlic
1 pint vegetable stock
95g shelled broad beans
50g arborio rice
40g Stilton cheese
Normally, I would make risotto by sauteing the veggies and rice in butter or oil, then adding the stock a bit at a time. Because I was adding cheese to this one, I wanted to cut out the butter/oil to keep the calories and saturates down, so this is a sort of compromise. Came you pretty tasty and with a nice consistency.
Place the leeks and garlic in a saucepan and cover with the stock. Simmer until the leeks are really tender and the stock is reduce by about 1/2.
Add the rice and broad beans and simmer for 20 minutes, stirring regularly.
Finally, stir through the crumbled Stilton and serve.
Nutrition Data
Calories (kcal) 453.4
Carbohydrate (g) 56.4
Protein (g) 22.7
Fat (g) 15.6
Posts
