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Leek and Blue Cheese Risotto


Recipe Name:  Leek and Blue Cheese Risotto Recipe with Instructions for Aga Range Cookers


Meal Type: Main
Prep Time: 10 Minutes

Cook time: 45 Minutes

Servings: 4


Rich and warming one pot wonder!

You'll need...


  • 8 oz ( 225g) risotto rice
  • 1 lb (450g) leeks
  • 1 clove garlic
  • 2 tbsp (30 ml) oil
  • 2 tbsp (30ml) white vermouth
  • 1 pint (55ml) vegetable stock
  • 3oz (75g) soft blue cheese - e.g. Roquefort or Gorgonzola
  • 2 oz (55g) butter
  • 1 tbsp chopped fresh parsley
  • Method:

    1. Wash and trim the leeks, then slice into rounds about the thickness of a pound coin. Crush the garlic.

    2. Heat the oil in a heavy pan on the simmering plate and add the leeks and garlic. When the vegetables are sizzling, cover and transfer to the simmering oven (or an oven preheated to 130C/250F/Gas 1) for 10 minutes to soften.

    3. Transfer the pan to the boiling plate, stir in the rice, vermouth and stock and bring to the boil. Re-cover and return the pan to the simmering oven for at least 25 minutes. 

    4. Crumble the cheese - you cannot grate blue cheese!

    5. When the rice has absorbed the stock, stir in the butter, cheese and parsley.
    6. Serve as soon as possible, with a tomato salad. 

    Aga Range Cooker Tips:

    • The risotto will keep warm in the simmering oven for an hour. 
    • Cooled risotto will keep in the fridge for 24 hours. It can also be frozen.



    "I am Sarah Whitaker, 'The Cast Iron Lady', and a super experienced demonstrator and cookbook author. My mantra is ‘what can I get away with on my cooker?’ and I am pushing the boundaries pretty far these days! I specialise in fuss free, effortless cooking, and spout tips and shortcuts in all directions to help you make cooking and entertaining easy!"

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