Pumpkin, Spinach and Blue Cheese Barley Risotto Recipe
Easy, seasonal pumpkin risotto with the extra flavour of Blue Cheese. Perfect Winter Warming recipe idea.
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Cooking tools:
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Kitchen scale
- Pepper mill
- Serving bowl
Ingredients
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, finely chopped
- 600g peeled pumpkin, chopped into 2.5cm pieces
- 1 1/2 cups pearl barley
- 1 bay leaf
- 1 1/4 litres reduced salt vegetable or chicken stock, boiling
- 150g baby spinach leaves
- 50g reduced fat cream cheese
- 80g blue cheese
- Freshly ground black pepper, to taste
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