Pumpkin Blue Cheese and Blue Cheese Barley Risotto
Recipe - Pumpkin Blue Cheese and Blue Cheese Barley Risotto
Keywords
- Recipe - Pumpkin Blue Cheese and Blue Cheese Barley Risotto
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.dairy.com.au.
Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
- Measuring cup
- 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 vegetable or chicken stock, boiling
- 150g baby spinach leaves
- 50g cream cheese
- 80g blue cheese
- freshly ground black pepper, to taste
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pumpkin, Spinach and Blue Cheese Barley Risotto Recipe
myfoodbook.com.au
Pumpkin and blue cheese risotto (1)
nzwomansweeklyfood.co.nz
Pumpkin and blue cheese risotto
womensweeklyfood.com.au
Roast Pumpkin Barley Risotto
joyfuleatingnutrition.com
How To Make: Pumpkin & Pearl Barley 'Risotto'
thelondoneconomic.com
Roasted Pumpkin and Barley Risotto | Food Stuff
foodstf.com
Leek and Blue Cheese Risotto Recipe
snapcalorie.com
Creamy Blue Cheese and pumpkin pappardelle recipe
mainland.co.nz