ShoppingCart $0.00
Risotto with sheep’s milk cheese

Risotto with sheep’s milk cheese

Crêpes, bread and sandwiches | Easy | 1 hour
Crêpes, bread and sandwiches
Easy
Show All

Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 280
  • Lipides 5 g 8 %
    • Saturated fat  1 g
    • ++ Trans fat 0 g 8 %
  • Cholesterol 5 mg
  • Sodium  570 mg 24 %
  • Carbohydrate 51 g 17 %
    • Fibre  3 g 12 %
    • Sugars  4 g
  • Protein 8 g
    • Vitamin A 15 %
    • Vitamin C 45 %
    • Calcium 8 %
    • Iron 25 %
Read mode Print

Recipe details

Ingredients

Shop ingredients
Add to List

Directions

  1. Heat oil in a saucepan over medium heat.
  2. Add leek, zucchini and red pepper. Fry for 5 minutes or until cooked but still crunchy.
  3. Remove vegetables and set aside on a plate. Add rice to saucepan and mix with oil until thoroughly coated. Pour in white wine and cook, stirring constantly, until wine has completely evaporated.
  4. Gradually add broth, about 250 ml (1 cup) at a time. Wait until broth has been completely absorbed each time.
  5. Cook, stirring regularly, for about 20 minutes or until done but slightly crunchy (al dente). The consistency will be creamy. Add vegetables and cheese to rice and mix gently. Pepper to taste.
  6. Serve as an accompaniment to grilled meat.

Variation: You can vary this recipe endlessly simply by changing the type of cheese—an ideal opportunity to give Quebec cheeses a starring role!

Recipes to discover

Risotto Milanese
Prep time 10 minutes
Cook time 25 minutes
Risotto Milanese
Mushroom Risotto
Prep time 10 minutes
Cook time 20 minutes
Mushroom Risotto
Mediterranean risotto
Prep time 10 minutes
Cook time 30 minutes
Mediterranean risotto
Show More

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more