Beat the Blues Blue Cheese Risotto
Elevate your dinner routine with "Beat the Blues Blue Cheese Risotto," a creamy, comforting dish that combines the bold tang of blue cheese with velvety Arborio rice simmered to perfection. This indulgent recipe features layers of flavor from sautéed garlic, mushrooms, and fresh thyme, balanced beautifully with the brightness of lemon zest and the richness of Parmesan. Baby spinach adds a pop of color and nutrients, while optional toasted walnuts lend a delightful crunch. Perfect for cozy nights or sophisticated entertaining, this risotto is a gourmet experience that comes together in just 40 minutes. Whether you're a fan of blue cheese or simply looking for a luxurious vegetarian option, this dish is sure to soothe your soul and satisfy your cravings. Serve with a glass of dry white wine for the ultimate pairing.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 4 ounces Blue cheese, crumbled
- 0.5 cup Parmesan cheese, grated
- 2 cups Baby spinach
- 1 cup Mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon zest
- 0.25 cup Optional: walnuts, toasted and chopped
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until the mushrooms are tender.
Add the Arborio rice, stirring to coat the grains in the butter and oil. Toast the rice for 1-2 minutes, stirring constantly, until it becomes lightly golden and fragrant.
Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed, about 2-3 minutes.
Begin adding the warm stock, one ladleful (about 1/4 cup) at a time. Stir frequently, allowing the rice to absorb each addition before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and tender but still has a slight bite.
When the rice is nearly cooked, stir in the spinach, letting it wilt into the risotto.
Lower the heat and mix in the blue cheese, Parmesan cheese, thyme, remaining butter, salt, and pepper. Stir until the cheeses have melted and the mixture is creamy.
Finish with the lemon zest to brighten the flavors. Taste and adjust seasoning as needed.
If desired, top with toasted walnuts for added texture and flavor before serving.
Serve immediately, garnished with additional Parmesan or fresh thyme if desired.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 15.9 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1254 mg | 96% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
