Ingredients: 3 people

• 1.7 L water

• 480 g leek

• 250 g brown rice

• 150 g goat cheese

• 70 g yellow onion

• 60 g Philadelphia light

• 25 g vegetable broth

• 5 g sage leaves

• 2 bay leaves

• olive oil

Instructions :

• Pour the boiling water into a saucepan with the bay leaves, sage and stock. This is the stock that will feed the rice.

• In a large pot, pour the olive oil, rice and peeled and chopped onion. Brown it, then add the washed and finely chopped leek. Mix.

• Add a first ladle of broth. Mix, then once the water is absorbed, add a second ladle and so on until the broth is used up.

• 40-50 minutes later, the rice is tender and the leek is cooked, add at this point the goat cheese cut into pieces and the mascarpone. Mix.

• The risotto is cooked and very creamy, serve it immediately and enjoy.

Trick :

• Feel free to vary this recipe with Brussels sprouts, cauliflower, kale.