Spring greens & blue cheese risotto

Spring greens & blue cheese risotto

Blue cheese crumbled into the risotto gives this risotto a rich, warming winter flavour

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 40 mins

Vegetarian

Vegetarian

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Per serving

661 kcalories, protein 20.3g, carbohydrate 85.4g, fat 26.2 g, saturated fat 9.1g, fibre 6.8g, salt 1.17 g

Recipe from olive magazine, February 2006.

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Latest comments and suggestions

  • Binder photo margarita

    30 November 2007

    margarita rated this recipe

    4 stars

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  • Binder photo Kennarf

    04 February 2008

    Kennarf rated this recipe

    5 stars

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  • Binder photo Leigh

    11 February 2008

    Leigh commented on this recipe

    This should not come up under the vegetarian options with chicken stock as an ingredient!

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  • Binder photo Andrea

    30 March 2008

    Andrea rated and commented on this recipe

    5 stars

    Delicious. Blue cheese flavour subtle and creamy.Great way to use spring greens which come in our organic veg bag ( and which we don't always make best use of!)

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  • Binder photo chef sheri

    02 April 2008

    chef sheri commented on this recipe

    i want to meet gordon ramsey he rock's i have watched every epesiode of ramseys kitchen nightmares and i love him so much :D.

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  • Binder photo Gem

    09 April 2008

    Gem rated and commented on this recipe

    5 stars

    I made this with Spinach instaed of spring greens and it was delicious! Would def make it again and again.

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  • Binder photo Claire

    18 April 2008

    Claire rated and commented on this recipe

    4 stars

    I made this risotto to great sucess for 2 by halfing the recipe. I also left out the wine as i always do with risotto (opening a bottle mid week is too dangerous!). The flavours were great and I loved the melted stilton on top cream yet almost tangy. I will make this again.

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  • Binder photo inspiration

    28 May 2008

    inspiration rated and commented on this recipe

    3 stars

    Made it with spring greens & the minimal cooking left them to crunchy. Will try again maybe with mix of spinach & spring green & a stronger cheese than dolcelatte

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  • Binder photo Beth

    19 June 2008

    Beth rated this recipe

    4 stars

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  • Binder photo wightrose

    16 January 2009

    wightrose rated and commented on this recipe

    4 stars

    I made with this half quantities and it worked out perfectly. I also substituted with curly kale tonight as I couldnt get any spring greens and it was still good!

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  • Binder photo JW

    18 September 2010

    JW commented on this recipe

    Flavours are fantastic - much better than I expected. However, I felt 600ml was not enough stock. I was making the risotto for 2 so halved all ingredients but used almost 1L of stock which is what I would normally use with 200g of rice.

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  • Binder photo Jessieclay

    01 November 2010

    Jessieclay rated and commented on this recipe

    2 stars

    Good way of using things up but was slightly underwhelming.

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  • Binder photo Oxocube

    22 January 2013

    Oxocube rated and commented on this recipe

    4 stars

    This is a fairly tasty, easy recipe to follow which acts as a nice evening dinner. It overall has very good flavour although I did find the blue cheese a big overwhelming and may consider using less cheese next time. Overall very good :)

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 40 mins

Vegetarian

Vegetarian

Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion , finely chopped
  • 2 garlic cloves , finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted
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Per serving

661 kcalories, protein 20.3g, carbohydrate 85.4g, fat 26.2 g, saturated fat 9.1g, fibre 6.8g, salt 1.17 g

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