Pineapple Blue Cheese Risotto
recipe

A creamy and delicious risotto featuring sweet pineapple and tangy blue cheese, perfect for a delightful dinner.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 onion
- 2 tablespoons olive oil
- ½ teaspoon turmeric powder
- ½ teaspoon smoked paprika
- 4 dl risotto rice
- 2 dl white wine
- 7 dl vegetable broth
- ½ pineapple
- 1 dl grated pecorino cheese
- 75 g blue cheese
- 2 tablespoons butter
- Juice of ½ lemon
- Salt
- Black pepper
- Fresh parsley
Instructions:
1. Peel and finely chop the onion.
2. Heat the olive oil in a pot and sauté the onion for a few minutes until soft.
3. Add the turmeric powder and smoked paprika, stirring well to combine.
4. Add the risotto rice and stir until the rice is glossy.
5. Pour in the white wine and let it absorb into the rice.
6. Gradually add the vegetable broth, one ladle at a time, stirring until the liquid is absorbed before adding more.
7. Peel and dice the pineapple. Add it to the risotto when the rice is almost cooked.
8. Stir in the pecorino, blue cheese, and butter until melted and creamy.
9. Add the lemon juice, salt, and black pepper to taste.
10. Serve garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 450
Protein: 12g
Carbohydrates: 75g
Fat: 15g
Fiber: 3g
Sodium: 600mg

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