Blue Cheese Risotto with Sweet Potatoes
Melting blue cheese paired with creamy risotto, sweetness of the roasted sweet potatoes and toasted walnuts, make it one of the most flavoursome risottos in our repertoire. Ideal for any blue cheese lover!
Ingredients
- 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/ 9 oz) cubed into 1cm pieces
- 800 ml vegetable stock
- 160 g risotto rice
- olive oil
Instructions
- Break the walnuts into smaller pieces. Place them in a small dry frying pan over medium-low heat. Toast for 3–4 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate immediately to prevent burning and set aside.
- Preheat the oven to 400°F / 200°C. Spread the cubed sweet potatoes on a large baking tray. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, turning once halfway, until golden on the edges and tender inside.
- Warm the vegetable stock in a small saucepan over low heat and keep it on the stove during cooking — the liquid should stay hot but not simmering.
- Heat 1 tablespoon olive oil in a large, deep frying pan or saucepan over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the risotto rice and cook for 1 minute over medium heat, stirring constantly, until the grains are coated and slightly translucent around the edges
- Ladle in about ½ cup (120 ml) of hot stock and stir gently until it’s absorbed. Continue adding the stock one ladle at a time, stirring often. Adjust the heat between medium and medium-low to maintain a gentle simmer. This process should take 18–20 minutes — the rice should be tender but still have a slight bite (al dente).
- When the rice is just cooked, remove the pan from the heat. Stir in ¾ of the roasted sweet potatoes and half (about 2½ oz / 70 g) of the blue cheese. Taste and adjust seasoning with salt and pepper.
- Spoon the risotto into warm bowls. Top with the remaining roasted sweet potatoes, crumbled blue cheese, and toasted walnuts. Serve immediately while creamy and warm.
Nutrition
Calories: 690kcalCarbohydrates: 80gProtein: 24gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 53mgSodium: 829mgPotassium: 615mgFiber: 5gSugar: 5gVitamin A: 13029IUVitamin C: 13mgCalcium: 411mgIron: 4mg
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