Photo: Alexander Maasch
Fenland celery, blue cheese and crispy bacon risotto recipe
9 ingredients
10 min + 30 min
4 people
openrecipes
Smooth and creamy with the tender slight crunch of the nutty Fenland celery and oozing blue cheese, this will become a family favourite.
Estimated Nutrition (whole recipe, rough)
712
Calories
46g
Protein
29g
Fat
59g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 olive oil
- tbsp smoked bacon lardons
- 200 large onion, finely chopped
- g clove garlic, crushed
- 1 sticks Fenland celery, cut into 1cm pieces - reserve green leaves
- 1 risotto rice
- 6 dry white wine
- 400 chicken or vegetable stock, heated
- g blue cheese, cubed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes