BLUE CHEESE AND SAGE RISOTTO2015-03-06
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- Heat the oil in a large pan. Add the leeks and stir fry gently until soft. Stir in the rice.
- Add the vegetable stock and sage. Bring back to the boil, cover and simmer for 15-20 minutes until the rice is tender.
- Remove from the heat and stir in 175g crumbled blue cheese. Season with salt and pepper.
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