Ingredients for Beat The Blues Blue Cheese Risotto
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 2 slices smoked bacon, diced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock, hot
- 2 tsp fresh sage, chopped
- 1/2 lemon, juice and zest of
- 1/2 cup blue cheese, crumbled
- 1/4 cup parmesan cheese, grated
- fresh ground black pepper, to taste
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How to Make Beat The Blues Blue Cheese Risotto
- Finely chop the shallot and garlic.
- Melt the butter in a large pan over medium heat. Add the shallot and cook until softened, about 3-5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and toast for 2-3 minutes, stirring constantly.
- Pour in 1/2 cup of the white wine and stir until absorbed.
- Add 1 cup of hot broth, stirring continuously until absorbed. Continue adding broth, one cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Stir in the Parmesan cheese and blue cheese during the last few minutes of cooking, until melted and creamy.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
40g
Fat
118g
Carbs
32g
