Mary Berry’s Celery, Blue Cheese and Sage Risotto
Mary Berry's flavourful one-pot risotto can be prepped, cooked and on the table in just 45 minutes. Use rennet-free blue cheese for a fully vegetarian dish.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
A complete midweek meal, prepared and cooked in under three-quarters of an hour. You can use any blue cheese you have left over or choose the one you like best.
Ingredients
| 2 tbsp | olive oil |
| 2 | onions, finely chopped |
| 5 | celery sticks, diced |
| 2 | garlic cloves, crushed |
| 200g (7oz) | small chestnut mushrooms, sliced |
| 275g (10oz) | risotto rice |
| 250ml (9fl oz) | white wine |
| 750ml (1⅓pints) | hot vegetable stock |
| 150g (5oz) | frozen petits pois |
| 115g (4oz) | blue cheese, e.g. Stilton or dolcelatte, coarsely grated |
| 2 tsbp | chopped sage, plus a few extra leaves to garnish |
| A knob of | butter |
Method
Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.
Pour in the wine and let it bubble for 1–2 minutes until reduced. Add a ladleful of the hot stock and continue to add all the stock, a little at a time, until the liquid has absorbed. This will take about 15–20 minutes.
Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of ground black pepper. Leave to stand for 2 minutes until the cheese has melted.
Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.
Serve the risotto hot in warm bowls with the crispy sage leaves to garnish.
Mary’s Tips: Best made and served. Not suitable for freezing
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