Leek and Camembert Risotto
Melt the butter in a pan and gently fry the sliced leeks and garlic until soft. Stir in the oregano and rice and mix well together. Add, one ladleful at a time, the stock until absorbed into the rice.
Stir occasionally until the moisture is completely soaked up (about 20 mins), or until the rice still has a bite to it. Break up the Camembert into chunks and stir in just before serving and season.
2 cloves garlic
1 tsp dried oregano
225g arborio rice
900ml chicken stock
225g Camembert de Normandie Buy Cheese
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The Big Cheese
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