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Blue cheese and vegetable risotto

A lovely, quick and Wintery home cooked meal for 2 or for a gathering.

  • Total time: 10 mins prep, 50 mins cooking

Serves: 4


  • 200g pack of blue cheese
    Peppers - Green, yellow and red
    1 Courgette
    1 fresh lemon
    1 red onion
    500g pack Arborio risotto rice


  1. Preheat the oven to 200c, fan 180c, gas 6. Cut peppers and courgette into chunks. Place in a baking tray with 1 red onion, peeled and cut into 8 segments, and toss in 2 tablespoons olive oil. Roast for 30-40 minutes. Meanwhile, make up 1 litre vegetable stock, using 2 vegetable stock, using 2 vegetable stock cubes. In a deep frying pan, heat 1 tablespoon olive oil and add 200g arborio risotto rice. Coat the rice in the oil and cook for 2 minutes. Gradually add the stock to the rice, allowing the rice to absorb each ladle of liquid before adding more. It should take around 20 minutes to absorb the full amount of stock. Add the roasted vegetables and red onion to the pan, crumble in 150g basics blue cheese and allow it to melt slowly. Mix through the zest and juice of 1 lemon and season with freshly ground black pepper before serving.

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