We are obsessed with risottos and make them most weeks, especially as the weather starts getting colder. There is something extremely satisfying about both cooking and eating good risottos: the continuous stirring, seeing the dry rice transform into something creamy and exciting… This Blue Cheese Risotto is certainly in our Top 3.
This Blue Cheese Risotto combines some of our favourite flavours: sweet potato and blue cheese. Which blue cheese, you ask? It’s completely up to you. I prefer firmer blue cheese, like Stilton, but if you like things creamy go with Gorgonzola or Roquefort (of course if you like your blue cheese strong).
Start by toasting your walnuts in a small frying pan, but keep an eye on them. It’s devastating when you forget about them for a few seconds and they burn tasting bitter and unpalatable.
Wash your sweet potatoes thoroughly (no need to peel) and cut them up into 1cm cubes. Spread them into a single layer on a large baking sheet and drizzle with olive oil. Sweet potatoes need quite a bit of salt to balance out the sweetness, so be generous, but also keep in mind the type of blue cheese you’re using. Stilton or Roquefort are examples of extremely salty chesses, but if you’re using Danish Blue or Gorgonzola, season your sweet potato generously. Cook your potatoes at 200C for about half an hour.
Meanwhile, make 800ml of stock. I use vegetable stock for almost all of my recipes, but other types should work well too. Keep it warm on the lowest heat possible.
Add a tablespoon of olive oil (or any other oil that’s not too strong tasting) to a large pan, add diced onion with a pinch of salt and fry for around 4 minutes. Chuck in the garlic and risotto rice and fry for another minute. Add 2 ladles of stock to your rice and stir with a wooden spoon or a spatula until fully absorbed. Keep adding the stock, a ladle at a time, stirring continuously until all the stock has been absorbed and your rice is cooked al dente (with a slight texture). I keep tasting the risotto towards the end every couple of minutes to make sure I don’t overcook the rice.
When potatoes are cooked and slightly crispy on the outside, remove the risotto heat. Mix in 3/4 of sweet potatoes into the risotto, stirring in gently to keep the potatoes intact. Crumble and stir in 70g (half) of your blue cheese into the risotto.
Spoon the risotto into 2 bowls or plates. Serve with the rest of sweet potatoes, crumbled blue cheese and toasted walnuts on top. Decorate with herbs for a gorgeous colour lift.
A truly lovely risotto with strong substantial flavours. Seb is definitely happy with his dinner tonight…
If you have some sweet potatoes left and would like to make another exciting meal, why not try:
Blue Cheese Risotto with Sweet Potato and Toasted Walnuts
- 1 large brown onion chopped finely
- 2 garlic clove chopped finely
- 30 g walnuts
- 140 g blue cheese we use Stilton
- 1 large sweet potato (about 250g) cubed into 1cm pieces
- 800 ml vegetable stock
- 160 g risotto rice
- olive oil
- Break up your walnuts into smaller pieces and toast in a small pan until slightly browned. Tip out onto a plate to prevent further browning and set aside.
- Preheat the oven to 200°C Fan whilst you cube your sweet potatoes. Tip the potatoes into a large baking tray, drizzle with 2 tbsp of olive oil and season with salt and pepper. Put them in the oven for around 30 minutes until they are soft on the inside and starting to crisp up.
- Meanwhile, make 800ml of stock and keep it warm on the lowest heat possible.
- Add 1 tbsp of olive oil to a large pan, add your diced onion with a pinch of salt and fry for around 4 minutes. Add the garlic and risotto rice and fry for another minute.
- Add 2 ladles of stock to your rice and stir with a wooden spoon until fully absorbed. Keep adding the stock, one ladle at a time, stirring continuously until all the stick has been absorbed and your rice is cooked al dente (with a slight texture).
- When your potatoes are cooked, remove your risotto from heat and incorporate 3/4 of sweet potatoes into the risotto. Crumble and stir in 70g (half) of your blue cheese into the risotto.
- Serve with the rest of sweet potatoes, crumbled blue cheese and toasted walnuts on top.