Make Tomato and Blue Cheese Risotto
Tomato and Blue Cheese Risotto
Ingredients:
- 2 cups of cooked rice
- 1 cup of cooked pasta
- 1 can of diced tomatoes
- 1 can of corn, drained
- 3 ounces of blue cheese, crumbled
- 4 ounces of cream cheese
- 1/2 cup of oat flakes
- 1/4 cup of sun dried tomatoes, chopped
Instructions:
1. In a large saucepan, heat the diced tomatoes over medium heat.
2. Add the cooked rice and pasta and stir to combine.
3. Add the corn, blue cheese, cream cheese, oat flakes, and sun dried tomatoes.
4. Stir until all of the ingredients are combined and the cheese is melted.
5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Serve warm. Enjoy!