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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until the mushrooms are tender.

Step 5

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.

Step 6

Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed, about 2-3 minutes.

Step 7

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.

Step 8

When the rice is nearly cooked, stir in the spinach, letting it wilt into the risotto.

Step 9

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.

Step 10

Finish with the lemon zest to brighten the flavors. Taste and adjust seasoning as needed.

Step 11

If desired, top with toasted walnuts for added texture and flavor before serving.

Step 12

Serve immediately, garnished with additional Parmesan or fresh thyme if desired.

Nutrition Facts

Serving size	(1925.8g)

Amount per serving	% Daily Value*
Calories	1742.0

Total Fat 105.8g	0%
Saturated Fat 46.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 187.0mg	0%
Sodium 6911.0mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 9.3g	0%
Total Sugars 11.9g
Protein 66.3g	0%

Vitamin D 38.3IU	0%
Calcium 1256.5mg	0%
Iron 5.9mg	0%
Potassium 1459.5mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 15.6%

Carbs: 28.3%