Mushroom and blue cheese risotto
- November 2009
- Serves 4
- Takes 10 minutes to make, 30 minutes to cook
This indulgent mushroom and blue cheese risotto recipe makes an ideal vegetarian main course.
- 32.9g (19.3g saturated)
- 79.9g (3.5g sugar)
Chill any leftover risotto overnight, then roll into walnut-size balls and deep fry until golden and crisp.
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