Method

• Wash and cut leeks in half lengthways and then dice
• Finely chop the garlic and thyme Heat a pot on a moderate heat, add a splash of olive oil and add the leeks, thyme and garlic
• Cook until softened Add the rice and continue to cook for about 1 minute before adding the white wine
• Cook until the white wine is absorbed and then start to add the vegetable stock one cup at a time, waiting until it is absorbed each time before adding the next cup Cook the rice until it is al dente and then crumble in the blue cheese and add the parmes