By: Sarah Whitaker
Meal Type: Main
Cook time: 45 Minutes
Rich and warming one pot wonder!
Wash and trim the leeks, then slice into rounds about the thickness of a pound coin. Crush the garlic.
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.
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.
Crumble the cheese - you cannot grate blue cheese!
- When the rice has absorbed the stock, stir in the butter, cheese and parsley.
- 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!"