Monday, 14 April 2014

Spinach & Blue Cheese Risotto

According to an Italian chef I used to work with a Risotto is a 'meal in the palm of your hand'
meaning a handful of rice & a few simple ingredients and you will have a tasty & filling supper.

It's easy to make and is a satisfying & comforting midweek meal. 

Serves 4

  1. Good knob of butter
  2. 2 tbsp olive oil
  3. A good handful of mushrooms, sliced
  4. 3 shallots, finely diced
  5. 8 Rashers of good dry cured bacon chopped
  6. 1 fat garlic clove, finely diced
  7. 350g risotto rice
  8. Handful of frozen peas
  9. 200ml white wine 
  10. 800ml vegetable or chicken stock, hot
  11. 150ml double cream (optional)
  12. 2 teaspoons Dijon mustard
  13. 80g  soft blue cheese, cubed ( I used Stilton)
  14. Large handful baby spinach leaves 

  1.  Heat the butter and oil in a pan, add the bacon, shallots and mushrooms and pan-fry lightly.
  2.   Stir in the rice & garlic and toast for a couple of minutes until opaque,
  3.  then add the wine and sizzle until absorbed.
  4. Gradually add the hot stock to the pan, a ladleful at a time, waiting until the moisture has been absorbed by the rice before adding another.
  5.  After 25 minutes the rice should be cooked to al dente. Cook longer if you prefer your rice softer
  6.  Remove from the heat, stir through the peas, cream and mustard. Season well with salt and cracked black pepper. Fold through the blue cheese and Spinach (which will wilt down with the heat)
  7. Divide among plates and serve. Perfect with crisp chilled white wine

One of the reasons I love Risotto is it's versatility. You can pretty much add any combination
 of flavours to your basic dish. We often make it with mixed mushrooms & Parmesan,
 or add asparagus with ham ..............the options are endless and it can also make a quick vegetarian option.

Printable Recipe