Rosenborg.com - Canada - BLUE RISOTTO

PRODUCTSROSENBORG DANISH BRIERECIPES - WHATEVER THE OCCASIONHISTORYAWARDSFREQUENTLY ASKED QUESTIONSCONTACTRECIPES - WHATEVER THE OCCASIONBAKED ASPARAGUS WITH BLUE BRIESTUFFED BEEFSTEAK TOMATOESROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYMEGARLIC BREAD WITH BLUE CHEESESWEET POTATO MASHGREEK YOGHURT WITH BLUE CHEESE HERB DIPGNOCCHI WITH BLUE CHEESE AND RUCCOLA


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BLUE RISOTTO

INGREDIENTS

1 1/2 cups risotto rice
1/2cup each frozen peas and broad beans
1 bunch green onions, trimmed and roughly chopped
1 large zucchini, sliced into 4 along length, and then sliced across
1 tbsp. olive oil
1/4 cup butter
1 pack (100g) ROSENBORG® Mellow Blue
500ml (2 cups) vegetable stock
SERVES 4

METHOD

1. Put rice into boiling water, return to boil and cook for 6-7 minutes, drain and rinse lightly, set aside. Meanwhile blanch peas and beans then drain.
2. In large pan, heat butter and oil, gently sauté onion and zucchini to just tender, then stir in rice and gradually add hot stock, a cup or ladle full at a time. Cook over gentle heat and allow stock to
become absorbed then add more until rice is cooked.
3. Stir in ¹/₂ pack of cheese with little more stock to give a creamy consistency, add vegetables and reheat. Serve with shavings of the remaining cheese on top.

Rosenborg Mellow Danish Blue Cheese

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