This fantastic Blue Cheese Risotto Recipe is extremely tasty, can be eaten all year round and is quick and easy ton prepare and cook. Enjoy!
Serves (4)
Ingredients
Directions
For this blue cheese risotto recipe, firstly pre-heat the oven to a temperature of 200 degrees C (390 degrees F).
While you are waiting for the oven to heat up place the red onion and squash in a baking tray, cover with the 2 tablespoons of olive oil and bake for approximately 35 minutes.
Whilst you're waiting for the vegetables to bake make one litre of vegeatble stock, using the two stock cubes.
Next grab yourself a deep frying pan, heat one tablespoon of olive oil, add the arborio risotto rice and cook for two minutes.
When the two minutes has elapsed gradually ladel in the vegetable stock to the rice, ensuring that it has been absorbed by the rice before you ladel in the next lot vegetable stock. Follow the same process until all of the stock has been absorbed. This process should take roughly 15 minutes.
Once all of the stock has been absorbed add the roasted squash and red onion to the pan, crumble in the blue cheese, allowing it to slowly melt.
Once the cheese has melted stir in the lemon zest and juice.
Serve
Thanks for taking time out to view our OPH Good Housekeeping & Homemaking blue cheese risotto recipe I hope you found it useful.
If you liked this recipe why not check out the other vegetarian recipes we have on offer?
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If you're not sure whether or not you fancy trying a vegetarian recipe, we have a number of others on offer such as the ones listed below
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