Wild Rice & Blue Cheese Risotto
Wild Rice & Blue Cheese Risotto

Wild Rice & Blue Cheese Risotto

Wild Rice & Blue Cheese-2

After assessing my pantry I have decided that 6 bottles of Masterfoods Cajun Spice is probably a little excessive, and I don’t need 5 half empty packets of rice. Below are the items I chose for my Pantry Challenge invention test.

The fresh herbs were chosen specifically to hide a stain on the chopping board, so they are not critical to the dish.

Grocery Items-2


2 t/s Cajun Spice (circa 2006)

1 Sachet Continental Cup-a-Soup Potato & Leek (Feb 08)

100gm Pkt Wild Rice (surprisingly still in date given I have had it at 3 years)

¼ Cup Californian Walnut (Nov 10)

2 Cups Rice

1 litre Stock

80gm Blue Cheese

¼ Bunch Parsley (out of the garden)

4 sprigs Thyme (out of the garden)

1 T/s Grated Parmesan Cheese

1 t/s Smokey Paprika


Boil Wild Rice with 450ml of water in a covered saucepan.

In a rice cooker add the white rice, stock, soup sachet and Thyme stripped from the stem. Preheat oven to 180 degrees to toast walnuts. When white rice is cooked add the drained wild rice and stir half the parsley and most of the blue cheese through the dish.  Top with the remaining Parsley, Blue Cheese and Walnuts.

Sprinkle Smokey Paprika and grated Parmesan Cheese to the top.


On the whole the dish was pretty good, and I finished all the ingredients pictured except the white rice, so it’s a win.  I served the Wild Rice as a side with a marinated Kangaroo Steak. Although I think if it was an invention test on Masterchef,  I would be up for elimination as I admit it is that inventive.

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  1. That looks delicious!! Well done.

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