Leek And Blue Cheese Risotto Food

CREAMY BLUE CHEESE RISOTTO

Creamy Blue Cheese Risotto image

Take just 35 minutes and serve a blue cheese risotto to your family tonight. Flecked with prosciutto, peas, mushrooms and onions, Creamy Blue Cheese Risotto is a traditional Italian rice dish. Our blue cheese risotto is also flavored with garlic and Parmesan for a great Mediterranean flavor.

Provided by My Food and Family

Categories Grains

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 11

Ingredients

1/4 lb. thinly sliced prosciutto, cut into strips
4 tsp. olive oil, divided
2 cups sliced mushrooms
1 medium onion, finely chopped
3 cloves garlic, minced
1 pkg. (12 oz.) Arborio rice, uncooked (about 1-3/4 cups)
3 cups chicken broth, divided
1 cup frozen peas, thawed
1/2 cup shredded Parmesan cheese
1/4 cup blue cheese
1/4 cup chopped fresh parsley

Steps:

Cook and stir prosciutto in 1 tsp. of the oil in large skillet on medium heat until crispy. Remove prosciutto from skillet with slotted spoon; set aside. Add mushrooms, onions, garlic, rice and remaining 3 tsp. oil to skillet; stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally.
Add 1 cup of the broth, cooking and stirring constantly until broth is absorbed. Repeat with remaining broth, adding broth 1 cup at a time and cooking until rice is tender but firm.
Stir in peas, Parmesan cheese and blue cheese; cook until cheeses are completely melted, stirring frequently. Spoon onto serving platter. Top with the prosciutto; sprinkle with parsley.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

"BEAT THE BLUES" BLUE CHEESE RISOTTO

Risotto is THE ultimate comfort food, it's like being hugged by your dinner. You can make do with a spoon and don't even need to bother with proper grown-up cutlery. A bowl of this can (almost) make everything better again when your down.

Provided by SugaredAlmond

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 ounces butter
1 tablespoon olive oil
12 ounces leeks, trimmed
2 garlic cloves, crushed
6 ounces smoked bacon or 6 ounces pancetta, fat removed and diced
12 ounces arborio rice
100 ml dry white wine
1 1/2 liters chicken stock or 1 1/2 liters vegetable stock
2 teaspoons fresh sage, chopped
1 lemon, juice and zest of
6 ounces blue cheese (see instructions)
4 tablespoons parmesan cheese, freshly grated
fresh ground black pepper

Steps:

NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
Bring stock up to a simmer.
Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
Add bacon to pan and cook for about 5 minutes.
Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
Add the wine to the pan, turning up the heat to bubble most of it away.
Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
Turn off the heat.
Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.

Nutrition Facts : Calories 1053.2, Fat 51.6, SaturatedFat 23.8, Cholesterol 125, Sodium 2297.2, Carbohydrate 97, Fiber 4.1, Sugar 10.1, Protein 43.5

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