Blue Cheese And Radicchio Baked Risotto

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp finely chopped resh rosemary
• 2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups chicken stock, heated
• 1 head radicchio, trimmed and thinly sliced
• 1 cup finely grated Parmesan cheese
• 3 oz blue cheese
• 1/4 cup walnuts, toasted

1. Preheat the oven to 400u0b0F.
2. Heat the oil in a Dutch oven on medium-high heat. Cook the onion, garlic and rosemary until the onion softens.
3. Add the rice; cook, stirring, for 1 min. Add the wine; cook, stirring, for 1 min. Stir in the stock; bring to a boil. Cover. Bake for about 40 mins or until the rice is tender.
4. Stir the radicchio and Parmesan cheese into the rice mixture. Season to taste. Serve the risotto topped with crumbled blue cheese and nuts.

olive oil, onion, garlic, resh rosemary, arborio rice, white wine, chicken stock, head radicchio, parmesan cheese, blue cheese, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/35761 (may not work)