Mushroom and blue cheese risotto

This indulgent mushroom and blue cheese risotto recipe makes an ideal vegetarian main course.

  • Serves 4
  • Takes 10 minutes to make, 30 minutes to cook

Nutrition

Calories
684kcals
Fat
32.9g (19.3g saturated)
Protein
14.2g
Carbohydrates
79.9g (3.5g sugar)
Salt
0.7g

delicious. tips

  1. Chill any leftover risotto overnight, then roll into walnut-size balls and deep fry until golden and crisp.

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