Blue cheese and sage risotto

A perfect autumn dinner. Use Roquefort or Gorgonzola for a fuller flavour.

INGREDIENTS

3tbsp olive oil
2 leeks (trimmed and sliced)
300g risotto rice
1litre vegetable stock (hot)
1tsp Bart sage
175g blue cheese (crumbled)
CuisineItalian, British
SeasonAutumn, Winter
IngredientsCheese
LifestyleVegetarian
OccasionsFood with Friends, Halloween, Bonfire Night
CoursesMain, One Pot Meals, Easy, Sharing
ServesServes 4
Cook Time25 Minutes
Prep Time5 Minutes
Blue Cheese Sage Risotto Sage

METHOD

  1. Heat the oil in a large pan. Add the leeks and stir fry over a gentle geat until soft. Stir in the rice.
  2. Add the vegetable stock and sage. Bring back to the boil, cover and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
  3. Remove from the heat and stir in 175g crumbled blue cheese. Season with salt and pepper and serve.

Blue cheese and sage risotto

A perfect autumn dinner. Use Roquefort or Gorgonzola for a fuller flavour.

3tbsp olive oil
2 leeks (trimmed and sliced)
300g risotto rice
1litre vegetable stock (hot)
1tsp Bart sage
175g blue cheese (crumbled)
  1. Heat the oil in a large pan. Add the leeks and stir fry over a gentle geat until soft. Stir in the rice.
  2. Add the vegetable stock and sage. Bring back to the boil, cover and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
  3. Remove from the heat and stir in 175g crumbled blue cheese. Season with salt and pepper and serve.

Products Used

BART3088 JAR SMALL SAGE

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