Blue cheese, leek and chestnut risotto recipe

15 ratings Rate
  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 568 calories / serving
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HE BLUECHEESERISOTTO

Preheat the oven to 200°C/180°C fan/Gas Mark 6.

Melt half of the butter in an ovenproof pan or casserole dish and gently sauté the leek until softened. Add the rice and stir around until it is well coated in the butter, before adding the white wine. Cook until half of the wine has been absorbed. Add the hot stock to the rice, stir briefly and cover with a tight fitting lid or tin foil and bake 18 minutes.

Melt the remaining 25g butter in a large frying pan and when bubbling, add the chestnuts. Fry until golden. Remove the risotto from the oven, stir in the cheese, ¾ chestnuts, parsley and a good twist of black pepper, and leave to sit for 5 minutes before serving with the remaining chestnuts scattered over the top.

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  • Ingredients

  • 50g butter
  • 1 large leek,finely sliced
  • 450g risotto rice
  • 150ml white wine
  • 1.2 litres hot vegetable stock
  • 200g (7oz) cooked, chestnuts, roughly chopped
  • 250g blue cheese, such as Danish Blue, Gorgonzola, Dolcelate or Stilton
  • 1 small bunch flat leaf parsley, chopped
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  • Energy 2384kj 568kcal 28%
  • Fat 22.7g 32%
  • Saturates 13.5g 68%
  • Sugars 0.3g 0%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 70.5g Protein 14.9g Fibre 2.6g

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