Cauliflower, leek and blue cheese risotto from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 117) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on April 29, 2022

    I agree with Lilham. I love all of these ingredients but I also found this very bland. My rice needed 1.5-2 cups more stock than the recipe called for. It would be ok as a side I guess but unless you really amp up the flavors it will be a boring side. There is a sausage, radicchio and red wine risotto on the same page, which I have not yet tried but I expect that would have a lot more flavor.

  • lilham on December 13, 2014

    I used dolcelatte, one of the blue cheese available recommended by Henry. It was very bland. Would not repeat again.

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