Leeks broth with Côté fondue cheese risotto
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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.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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