Bill Granger’s Baked Leek and Goat’s Cheese Risotto

Bill Granger recipes have featured on The Carousel ever since we launched the site in 2014 – yes, ten years ago. He always supported us and his recipes have always been hugely popular on our site. So the news of his passing on December 25, 2023 was a huge saddness to us all. Bill Granger was an Australian icon, a chef and food writer, who was loved by family cooks and sophisticated foodies alike, for his relaxed style and fresh local-ingredient led dishes. Bill’s sunny, easy-going approach to food is an essential element in his enduring popularity. We thank Bill for bringing us all so much joy from his cooking.

Here is one of his most popular recipes: Baked Leek and Goat’s Cheese Risotto

I was always taught that you had to stand over the risotto pan and stir religiously for half an hour. I love rule-breaking, so I adore the controversial ‘no-stir’ risotto. 

Ingredients:

• 2 tablespoons olive oil
• 25g unsalted butter
• 1 medium onion, finely chopped
• 3 leeks, cut lengthways and finely sliced
• 2 garlic cloves, crushed
• 1 teaspoon sea salt
• 2 teaspoons chopped rosemary leaves, plus extra to serve
• 250g arborio rice
• 850ml chicken stock, heated
• 120g soft goat’s cheese, rind removed and chopped
• 50g freshly grated parmesan cheese

Salad

• 100g rocket leaves
• 1 celery stick, sliced lengthways and cut into batons
• 1 head yellow chicory, leaves torn
• 1 head purple chicory, leaves torn
• 1 red apple, cored and cut into thin wedges
• handful walnuts, roughly chopped
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil

Instructions:

Preheat the oven to 200°C/gas mark 6. Heat a large ovenproof dish over medium heat. Add the olive oil, butter, onion, leek, garlic and sea salt, and cook, stirring occasionally, for 5–6 minutes, or until the vegetables are softened. Add the rosemary and rice and stir over the heat for another minute. Pour in the stock and bring to the boil. Remove from the heat and stir in the cheeses. Cover and bake for 25–30 minutes, or until the rice is cooked al dente. Remove the cover and place under a hot grill for 5 minutes, or until the top is golden.

Place the rocket, celery batons, chicory, apple and walnuts in a bowl and toss to combine. Dress with the lemon juice and olive oil and season well with freshly ground black pepper.

Sprinkle with rosemary and serve with the apple and celery salad.

Serves 4

Not only does a lower consumption of red meat lower the risk of bowl cancer, but eating more fruits and veggies in general can reduce the risk of coronary heart disease, strokes, and diabetes.

If you do choose to eat meat, try and limit it to 5600 grams of cooked meat per week and avoid processed meat. Fill two-thirds of your plate with wholegrains, vegetables, fruits, beans and nuts and no more than one-third with animal protein such as poultry or lean red meat.

For more details, meat-free recipe ideas and to sign up, visit meatfreeweek.org.

These recipes were supplied by Bill Granger for Meat Free Week