Leeks broth with Côté fondue cheese risotto recipe 4300 b2f7a309-4a9c-44a5-9aef-07a8f4975e06 Crazy Leeks Crazy Leeks 11/15/2019 1:56:21 p.m. 0 0 40 4 1 Accompagnements Comfort food Pastas Leeks
Leeks broth with Côté fondue cheese risotto

Leeks broth with Côté fondue cheese risotto

Print
20
20
4
No
Ingredients
  • 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 750 ml (3 cups) of risotto rice
  • 1.5 litre (6 cups) of healthy leeks consommé (see recipe)
  • 1 bouquet garnished (thyme, laurel and parsley)
  • Salt and pepper up to taste
  • 1/2 package of Kingsey swiss fondue preparation
Preparation
Side-by-side mode
  • Steam leek with butter; add rice, mix well and cook while stirring for about 5 minutes. Add consommé, herbs bouquet, salt, pepper and cook until boiling. Let 15 to 20 minutes at low heat and cover.
  • Remove the herbs bouquet. Add cheese and mix well.
Chef’s note

Serve with pork or veal roast.

Leeks broth with Côté fondue cheese risotto

Ingredients
  • 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 750 ml (3 cups) of risotto rice
  • 1.5 litre (6 cups) of healthy leeks consommé (see recipe)
  • 1 bouquet garnished (thyme, laurel and parsley)
  • Salt and pepper up to taste
  • 1/2 package of Kingsey swiss fondue preparation
Preparation
Side-by-side mode
  • Steam leek with butter; add rice, mix well and cook while stirring for about 5 minutes. Add consommé, herbs bouquet, salt, pepper and cook until boiling. Let 15 to 20 minutes at low heat and cover.
  • Remove the herbs bouquet. Add cheese and mix well.
Chef’s note

Serve with pork or veal roast.

Rate this recipe

Cancel