Cheesy risotto Recipe
- 2 tbsp olive oil
- ½ red onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 140g/5oz long-grain rice, cooked according to instructions on packet
- handful spinach leaves
- 110g/4oz Stinking Bishop cheese
- salt and freshly ground black pepper
- olive oil for drizzling
- Heat the oil in large non-stick frying pan, add the onion and garlic and sautĂŠ for 2-3 minutes, to soften.
- Add the cooked rice and stir in well to coat in the oil.
- Add the spinach leaves, stir into the rice mixture and allow to wilt.
- Add the cheese and salt and freshly ground black pepper, to taste. Heat through for a few minutes, stirring occasionally.
- To serve, transfer the risotto to a warm dish and drizzle with olive oil.
