Trofie Risotto with Leeks and Boursin Cheese

You can use this recipe in summer with courgettes or in spring with peas!

MAIN HEALTHIER LIVES VEGETARIAN EUROPE

Trofie-Risotto-with-Leeks-and-Boursin-Cheese_recipe

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Ingredients

Barilla Trofie pasta: 400g

Leeks: 4 (600g)

Boursin Cuisine®: 120g

Shallots: 2 (50g)

Bouillon cube: 1 (10g)

Olive oil: 10g

Coriander: 10g

Pepper: 3g

Nutrition Information

Nutritional values, per portion (516.3g): Energy: 865.0 Kcal; 3615.8 kJ; Fat: 12.9 g of which Saturated fatty acids: 5.2 g; Carbohydrates: 150.8 g of which Sugars: 13.9 g; Protein: 32.0 g; Fibre: 15.0 g; Salt: 0.5 g.

Nutritional values, per 100 g: Energy: 167.5 Kcal; 700.3; Fat: 2.5 g of which saturated fatty acids: 1.0 g; Carbohydrates: 29.2 g of which sugars: 2.7 g; Protein: 6.2 g; Fibre: 2.9 g; Salt: 0.1 g.

Instructions

Peel and finely chop the shallots.
Cut off the ends of the leeks, leaving only the whites. then chop finely. Place in a colander and rinse thoroughly to remove any impurities.
In a saucepan, add a drizzle of olive oil then fry the shallots for shallots for 2 minutes.
Add the Trofie and brown for 2 minutes.
Add the chopped leeks and cook for 8 minutes.
Bring 25cl of water per person to the boil and dissolve the stock cube.
Add the equivalent of a ladleful of stock and stir until it is absorbed. Repeat for 10 minutes.
Continue cooking for a few minutes if the pasta is too firm.
Once the pasta is cooked, season with pepper and add the Boursin Cuisine®.
Mix well and serve immediately with a few coriander leaves.