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Ingredients:
50g pecan nuts, roughly chopped
1 medium onion, finely chopped
1 large clove of garlic, crushed
2 tbsp olive oil
20g +20g butter
200g of risotto rice (I used Riso Gallo carnaroli, provided by our Plate to Page sponsors)
100ml medim sherry
600ml vegetable stock
100g fresh baby spinach leaves, washed
50g blue cheese, crumbled
salt and pepper to taste
FOR THE MEAT (can be omitted for a vegetarian risotto):
2 steaks (rump or sirloin)
a little olive oil for brushing
coarse salt (I use Maldon)
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