We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Pecan, Sage & Blue Cheese Risotto

Pecan, Sage & Blue Cheese Risotto

Rating
4.5rating out of 5

(2407 reviews from our customers)

Prep Time

30 min

Cuisine

American

Although risotto is a staple of Italian cuisine, the flavours in this version are all-American: roasted sweet potatoes marry with blue cheese, fresh sage & toasted pecans to create a Stateside flavour sensation that blue cheese lovers will adore. Awesome! (Gluten-free, suitable for coeliacs.)

Prep Time

30 min

Cuisine

American

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
2 garlic cloves
Pecan-nuts
1 bag of pecan nuts †
Stilton-cheese
50g blue cheese †
fresh-sage
5g sage
sweet-potato
1 large sweet potato
vegetable stock cube (new5/18)
1 vegetable stock cube †
Arborio-rice
160g arborio rice
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 1 bag of pecan nuts (25g)<span class="strong">†</span>
  • 100g blue cheese<span class="strong">†</span>
  • 5g sage
  • 2 medium sweet potatoes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 828 kJ
195 kcal
3278 kJ
774 kcal
Fat
of which saturates
7.1 g
2.8 g
28 g
11.3 g
Carbohydrate
of which sugars
29.6 g
3.8 g
117.4 g
15.2 g
Fibre 2.1 g 8.3 g
Protein 5.2 g 20.4 g
Salt 1.07 g 4.22 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
1 bag of pecan nuts (25g)
pecan nut halves (100%). May contain peanut, sesame & other nuts
100g blue cheese
pasteurised cows milk, salt, lactic acid culture, microbial rennet, mould culture, lipase, firming agent: calcium chloride
5g sage
sage (100%)
2 medium sweet potatoes
sweet potato
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
160g arborio rice
arborio rice
Allergens
  • Allergens highlighted by † (nut, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pecan, Sage & Blue Cheese Risotto

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

 

2 Pecan, Sage & Blue Cheese Risotto

Cut the sweet potato[es] (skins on) into bite-sized pieces

Place the sweet potato on a baking tray, drizzle with 1 tbsp [2 tbsp] olive oil and season generously with salt and pepper

Put them in the oven for 30 min or until crisp

3 Pecan, Sage & Blue Cheese Risotto

Meanwhile, dissolve the vegetable stock cube[s] with 800ml [1.4L] boiled water

Peel and dice the brown onion[s] finely

Peel and finely chop (or grate) the garlic

4 Pecan, Sage & Blue Cheese Risotto

Add 1 tbsp [2 tbsp] olive oil to a large pan over a medium heat

Once hot, add the diced onion and a pinch of salt and cook for 3 min until soft but not coloured

5 Pecan, Sage & Blue Cheese Risotto

Stir the arborio rice and chopped garlic into the softened onion 

Add 1/3 of the stock and stir continuously with a wooden spoon until it's absorbed

Continue to add the stock a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked

6 Pecan, Sage & Blue Cheese Risotto

Meanwhile, add the pecans to the sweet potato tray and put it back in the oven for 5 min or until they have slightly darkened in colour

7 Pecan, Sage & Blue Cheese Risotto

Chop the sage finely, including the stalks

Chop the toasted pecans coarsely

Add the sage and 3/4 of the roasted sweet potato to the risotto

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Remove the cooked risotto from the heat and crumble in half [all] the blue cheese (save the rest for another time), stirring through until melted

Serve in bowls and top with the remaining sweet potato and chopped pecans

Enjoy!

Share this recipe