BLUE CHEESE AND SAGE RISOTTO

2015-03-06
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

  • 3 tbsp olive oil
  • 2 leeks, trimmed & sliced
  • 300g risotto rice
  • 1 litre hot vegetable stock
  • 1 tsp Bart Sage
  • 175g blue cheese, crumbled salt & freshly ground black pepper
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    1. Heat the oil in a large pan. Add the leeks and stir fry gently until soft. Stir in the rice.
    2. Add the vegetable stock and sage. Bring back to the boil, cover and simmer for 15-20 minutes until the rice is tender.
    3. Remove from the heat and stir in 175g crumbled blue cheese. Season with salt and pepper.

 

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