Imani S.: "This has amazing flavors, is easy to make and doe…" Read More
6Ingredients
540Calories
35Minutes

This unique Blue Cheese Risotto is simple to make, but absolutely delicious. Featuring Danish blue cheese, or your favorite variety of blue cheese, the arborio rice is cooked in a creamy white wine sauce. With straightforward ingredients and instructions, you can bring the elegance and class of a five star meal to your dinner table with this Blue Cheese Risotto. Ready in just 35 minutes, this risotto makes a great weeknight dinner when you are in a hurry.

Ingredients

  • 1/2 onion (sliced)
  • 200 grams rice
  • 8 ounces white wine
  • chicken stock
  • 100 grams blue cheese
  • 1/2 box heavy cream

Directions

  1. Slice the onion and saute it in a skillet.
  2. Once it is softened, add the rice and stir until warmed through.
  3. Add the white wine and simmer until the alcohol has evaporated out.
  4. Add the chicken or vegetable stock. Remember to use 2 parts stock to 1 part rice. Slowly add the hot stock ladle by ladle, constantly stirring until all liquid is absorbed and the rice is creamy. This process should take about 10-12 minutes total.
  5. Separately, microwave the blue cheese and heavy cream together.
  6. When the rice is halfway done, add the blue cheese mixture.
  7. Let sit 5 minutes and serve.
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NutritionView more

540Calories
Sodium51%DV1230mg
Fat28%DV18g
Protein47%DV24g
Carbs17%DV51g
Fiber2%DV<1g

PER SERVING *

Calories540Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat10g50%
Trans Fat
Cholesterol50mg17%
Sodium1230mg51%
Potassium670mg19%
Protein24g47%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber<1g2%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Imani S. 28 May 2015
This has amazing flavors, is easy to make and doesn’t require and funky ingredients. I loved it and so did the whole family.