Leek and Camembert Risotto

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.


(Serves 4)

50g butter
2 leeks
2 cloves garlic
1 tsp dried oregano
225g arborio rice
900ml chicken stock
225g Camembert de Normandie Buy Cheese


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I used to open a can of Campbell's tomato soup, sweat off some crehsud garlic, pop the soup into the pan and add chunks of salami. Cook some pasta. Drain it and return to the pan, then pour over the tomato soup sauce over the pasta and reheat. I served it with some salad.Condensed tomato soup, to be served as soup, can be enlivened by sweating off some garlic, adding a teaspoon of chili flakes, then the soup. Add a little less liquid than advised on the can. When it's hot, pour into individual soup dishes, decorate with a spoonful of cream, sour cream or yogurt and a sprig of basil or parsley. Serve with garlic bread.

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