SLOT 59 – VEG RISOTTO

– Arborio rice
– Mushroom
– Spinach
– White wine
– Cream
– Petit poi
– Parmesan cheese

– Cut a round of puff pastry.
– Peel and halve a pear.
– Place in the pastry topped with blue cheese and crushed walnuts. Egg wash and fold over to seal. Cook in oven until golden brown.
– Roast new potatoes. Blanch seasonal vegetables.
– Add blue cheese to white base and cream, bring to boil and mix well.
– Serve as per photo.