Peel and chop the onion, leek and garlic. Put 1L of water in a pot and dissolve the broth concentrate. Bring the mixture to a boil and keep it gently simmering throughout the risotto.

Heat a drop of oil in a pan and add the leeks, onions and garlic. Heat the mixture until the onion is translucent. Then add the thyme to the pan and mix.

Add rice to the pan, stir and heat the mixture for a moment.

Add 1/3 of the broth to the rice immediately and simmer, stirring constantly, until the rice has absorbed all the broth. Continue adding the broth in 1dl increments until there is only about 1-2 dl of broth left. This takes about 20-25 minutes.

Check the ripeness of the rice, it should be slightly crunchy, not overcooked. Then add 1 tablespoon of butter and chopped blue cheese. For a creamier result, add a little broth. Mix well. Season with pepper.

Serve the risotto and enjoy.