Cheese-Lovers Risotto

This delicious risotto recipe was given to me by my housemate.  I’m not sure where she got the original recipe from, but what we ended up making was quite an evolved version due to having to improvise on the majority of the ingredients!  Still, it ended up tasting yummy.  Enjoy!

Serves 4-6

What you’ll need:

  • A generous glug of olive oil
  • 1 red onion
  • 500 g risotto rice (we used arborio)
  • 2 litre vegetable stock (keep this simmering on the hob)
  • 2 courgettes, finely sliced
  • Salt and pepper to taste
  • 175 g blue cheese
  • 2 tbsp cream cheese
  • 50 g Parmesan plus extra to serve
  • Handful of pine nuts to serve
  • Sundried tomatoes, sliced


  1. Heat the oil in a large pan on a high heat while you finely dice the onion then add the onion to the oil and cook for approximately 3 min, until the onion has begun to soften
  2. Heat a second pan on a medium heat with a little oil and add the courgette slices.  To get the best flavour, cook these until they start to turn brown and crispy
  3. Add the rice to the onion and fry off, ensuring that all of the rice is coated in oil, then reduce to a medium heat
  4. Gradually add the stock a ladle at a time, making sure that it is all absorbed before you add another.  This is time consuming and your arm will start to tire, but the super creamy risotto you end up with will reward you 10-fold for your efforts
  5. When all of the stock is added to the risotto and absorbed, add the cheeses one at a time, starting with the blue cheese and stirring until it has melted and been evenly distributed through the rice
  6. Stir in your courgettes and at this point taste the risotto with a clean spoon and add salt and pepper to taste
  7. Serve on warmed plates and add extra parmesan, pine nuts and sliced sundried tomatoes



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