Blue Cheese Baked Risotto

 Serving instructions Serves 4 generously |

Takes 20 minutes to make, 35 minutes to cook |

 A delicious blue cheese risotto recipe started on stove and finished in oven.

Ingredients

15g unsalted butter

1 tbsp olive oil

1 onion, finely sliced

2 garlic cloves, crushed

400g arborio risotto rice

175ml white wine

A few sprigs of fresh thyme, leaves stripped

1.4 litres good-quality vegetable stock, hot

100g blue cheese, crumbled

50g Parmesan, grated

 1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the butter and olive oil in a shallow casserole. When the butter has melted, gently fry the sliced onion for 5 minutes until softened. Add the thyme and garlic, then fry for 2 minutes more.

2. Add the arborio risotto rice and stir to coat in the buttery vegetables. Pour over the wine, turn up the heat and stir until it has been absorbed, then add the hot stock to the casserole and season with salt and pepper. 

3. Bring to the boil cover with a tight-fitting lid and bake for 20 minutes, until the stock is absorbed and the rice is tender.   Serve immediately.