Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 500grams cooked basmati rice
- 2/3 cup white wine
- 3 1/4 cup vegetable stock, reduced salt, boiling
- 150grams kale, destalked and chopped
- 150grams creme fraiche, reduced fat
- 60grams walnuts, chopped
- 60grams gorgonzola, chopped
- 1tablespoons lemon, zest grated
Description
This cheat's risotto is has a handy shortcut and gets its creaminess from creme fraiche and blue cheese.
Method
Step 1 of 4
In a large, deep frying pan over a medium heat, drizzle the oil and cook the onion for 8 minutes to soften. Add the garlic and cook for 2 more minutes. Pour in the rice, breaking up with a spoon and cook for one minute, stirring to coat.
Step 2 of 4
Pour over the wine and cook for 4 minutes, then pour over the stock and bring to the boil and cook for 5 minutes.
Step 3 of 4
Stir in the kale and cook until wilted, then stir through the creme fraiche, half the gorgonzola and the walnuts and cook for 2 more minutes.
Step 4 of 4
Serve with the remaining blue cheese crumbled on top and a sprinkle of lemon zest.
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