Fenland Celery, Blue Cheese and Crispy Bacon Risotto
Perfect for an easy, instant warming supper. Smooth and creamy with the tender slight crunch of the nutty Fenland celery and oozing blue cheese this will become a family favourite.
Serves 4
Preparation Time: 10mins
Cooking Time: 30 mins
Serves 4
Preparation Time: 10mins
Cooking Time: 30 mins
What you'll need
1 tbsp olive oil
200g smoked bacon lardons
1 large onion, finely chopped
1 clove garlic, crushed
6 sticks Fenland celery, cut into 1 cm pieces, reserve green leaves
400g risotto rice
150 ml dry white wine
1.1 litres chicken or vegetable stock, heated
150g blue cheese, cubed
1 tbsp olive oil
200g smoked bacon lardons
1 large onion, finely chopped
1 clove garlic, crushed
6 sticks Fenland celery, cut into 1 cm pieces, reserve green leaves
400g risotto rice
150 ml dry white wine
1.1 litres chicken or vegetable stock, heated
150g blue cheese, cubed
What to do:
1: In a large frying pan heat the olive oil, add the bacon and cook until crispy, remove from the pan and reserve. Add the onion, garlic and Fenland celery and cook very slowly for 10 minutes without colouring, add the rice and turn up the heat, continue to stir for a minute until the rice is slightly translucent.
2 : Add the wine and allow to evaporate. Turn down the heat and gradually start adding the stock, stirring, allowing each addition of stock to be absorbed before adding the next, this will take approx. 15 -20 minutes.
3: Check the rice is cooked, adding a little boiling water if necessary.
4: Sprinkle over the cheese and bacon, cover and leave for 2 minutes.
5 : Stir lightly, the cheese will have melted and be oozing through the risotto, add a scattering of torn Fenland celery leaves and serve immediately.
1: In a large frying pan heat the olive oil, add the bacon and cook until crispy, remove from the pan and reserve. Add the onion, garlic and Fenland celery and cook very slowly for 10 minutes without colouring, add the rice and turn up the heat, continue to stir for a minute until the rice is slightly translucent.
2 : Add the wine and allow to evaporate. Turn down the heat and gradually start adding the stock, stirring, allowing each addition of stock to be absorbed before adding the next, this will take approx. 15 -20 minutes.
3: Check the rice is cooked, adding a little boiling water if necessary.
4: Sprinkle over the cheese and bacon, cover and leave for 2 minutes.
5 : Stir lightly, the cheese will have melted and be oozing through the risotto, add a scattering of torn Fenland celery leaves and serve immediately.