Speedy blue cheese, kale and walnut risotto
- Published: 23 Apr 18
- Updated: 26 May 25
We’ve used ready-cooked basmati rice to make this risotto recipe even speedier. It’s a cheesy, creamy and comforting midweek meal.
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Serves 2
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Hands-on time 20 min
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Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 1 crushed garlic clove
- 250g pouch of steamed basmati rice
- 125ml dry white wine
- 400ml vegetable stock
- 100g chopped kale
- 75g half-fat cream cheese
- 30g chopped walnuts
- 25g creamy blue cheese, plus 20g extra for topping
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Method
- Heat the olive oil in a large, deep frying pan over a medium heat, add the chopped onion and cook for 5 minutes until starting to soften. Add the garlic and cook for another minute, then add the basmati rice and stir with a wooden spoon to break up. Pour in the white wine and bubble until reduced, then pour in the vegetable stock and bring to the boil.
- Add the chopped kale and cook until wilted, then stir in the half-fat cream cheese, walnuts and blue cheese. Divide the risotto between 2 bowls and serve with extra blue cheese dotted over the top.
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- Recipe from March 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 587kcals
- Fat
- 32.7g (9.9g saturated)
- Protein
- 17.3g
- Carbohydrates
- 41.8g (8.6g sugars)
- Fibre
- 5.7g
- Salt
- 1.3g
delicious. tips
Swap the kale for the same weight of young leaf spinach or spring greens
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I thought this was awful – runny, and tasteless. I made it with spinach instead of the kale as suggested.
Hi Carolyn, we’re sorry to hear that this recipe didn’t turn out as expected for you this time. We do recommend that you use kale for this recipe as spinach tends to release a lot of excess water when cooked. We hope you to continue to use and enjoy all the recipes that our site has to offer. Happy cooking!