Fenland celery, blue cheese and crispy bacon risotto recipe
Smooth and creamy with the tender slight crunch of the nutty Fenland celery and oozing blue cheese, this will become a family favourite.
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Ingredients
- 1 tbsp olive oil
- 200 g smoked bacon lardons
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 6 sticks Fenland celery, cut into 1cm pieces - reserve green leaves
- 400 g risotto rice
- 150 ml dry white wine
- 1.1 l chicken or vegetable stock, heated
- 150 g blue cheese, cubed
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