Speedy blue cheese, kale and walnut risotto

Method

1. Heat the olive oil in a large, deep frying pan over a medium heat, add the chopped onion and cook for 5 minutes until starting to soften. Add the garlic and cook for another minute, then add the basmati rice and stir with a wooden spoon to break up. Pour in the white wine and bubble until reduced, then pour in the vegetable stock and bring to the boil.
2. Add the chopped kale and cook until wilted, then stir in the half-fat cream cheese, walnuts and blue cheese. Divide the risotto between 2 bowls and serve with extra blue cheese dotted over the top.