Arroz Montsià

Recipe of Leek risotto with gorgonzola and roasted tomatoes

  • Cooking time arroz montsia
    Cooking time

    40 min.

  • Complexity Low


  • Servings arroz monstia


  • Granos de arroz monstia
    Montsià Rice


  • Recetas de Recipe of en monstia
    Recipe of


Today our chef Mireia Carbó delights us with a delicious leek risotto with gorgonzola and roasted tomatoes


  • 400 g Montsià Carnaroli rice
  • 2 leeks
  • 1200 ml chicken or vegetable stock
  • 1 glass of white wine
  • 150 g g gorgonzola cheese
  • 1 tablespoon butter
  • olive oil
  • salt and pepper
  • 20 cherry pear tomatoes
  • salt
  • oregano
0/11 Ingredients
0/9 Instructions


  1. Wash and cut the tomatoes in half. Place them in a tray that can go in the oven. 
  2. Sprinkle them with a pinch of salt, oregano and a drizzle of oil and cook them at 180ºC for about 15 minutes.
  3. Clean the leeks and cut them into thin half-moons.
  4. In a low saucepan, heat a generous drizzle of olive oil together with the butter and cook the leeks until they are very tender.
  5. Heat the broth in a separate pot.
  6. When the leeks are well cooked, add the rice to the casserole along with the glass of white wine and wait for it to reduce.
  7. Add the broth gradually, stirring constantly, for approximately 18 minutes, until it is tender.
  8. To finish, with the fire off, add the diced gorgonzola and mix.
  9. Add salt and pepper.


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