Risotto de Puerros y Queso de Cabra

Ingredientes

• 1 tablespoon olive oil
• 1 medium leek, trimmed and finely chopped
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh thyme
• 250 g (9 oz) Carnaroli rice
• 75 ml (2.5 fl oz) dry white wine
• 1 litre (4 cups) vegetable stock
• 100 g (3.5) frozen petit pois
• 125 g (4.5 oz) soft goat's cheese, plus extra for serving
• 30 g (1 ounce) grated Parmesan
• Freshly ground black pepper
• 30 g (1 ounce) pine nuts, toasted, for serving (optional)

Preparación

1. 1

   Heat the olive oil in a large pan...: Heat the olive oil in a large pan or Dutch oven and saute the leek for 5-6 minutes on medium heat until it softens. Add the garlic and continue to cook for another minute until fragrant, then stir in the fresh thyme.

2. 2

   Next, add the rice and toast it for...: Next, add the rice and toast it for 1-2 minutes. Turn up the heat and pour the white wine. Cook for 1-2 minutes until the alcohol evaporates, then start adding the stock, one ladle at a time. Cook for 15-20 minutes, stirring continually, until all the stock is absorbed and the rice is al dente. Stir in the petit pois with the last ladle of stock.

3. 3

   Lower the heat and stir in the goat's...: Lower the heat and stir in the goat's cheese. When the cheese has melted, stir in the Parmesan and then season to taste. Serve with extra goat's cheese on top and toasted pine nuts, if you like.