Posted in Slow Cook

Blue Cheese, Tomato and Spinach Risotto

Blue Cheese, Tomato and Spinach Risotto

risotto rice, vegetable stock cube, oil, onion, garlic, frozen spinach, frozen blue cheese, and leftover tomatoes (either sundried, fresh or both) veg to serve

30 mins

Risotto is one of my favorite comfort dishes. Food equivalent of a hug! Having pre grated frozen cheese is great to add to dishes like this and saves you money as the cheese won’t go off. Also it was meat free Monday yesterday, so a great opportunity to have a veggie dinner.

Start by gently frying an onion in a little oil, after a few minutes add a crushed clove of garlic. Now add the risotto rice and coat in the oil. Make half a litre of stock with hot water and a stock cube and cover the rice with the stock. Allow to simmer stirring occasionally so it doesn’t stick to the bottom and gradually add the rest of the stock. When the rice is feeling nearly done add frozen spinach and a handful of pre-grated blue cheese. Serve with a wedge of lemon if you have one and vegetable of your choice.

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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