Leek And Blue Cheese Risotto - cooking recipe

Ingredients

2 large leeks
3 tablespoons olive oil
300 g risotto rice
1 liter hot vegetable stock
175 vegetarian blue cheese, crumbled (vegetarian stilton cheese)

Preparation

Trim the leeks and slice into rings. Wash well.
Heat the oil in a frying pan with a lid. Fry the leeks for 2 minutes and add the rice. Stir until grains are coated.
Bring the stock to the boil and add to the rice and return to the boil. Cover and simmer for 15 minutes without stirring making sure the rice is tender.
Remove from heat and stir in cheese. Season if desired and serve.