Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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


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.

Read more Read less


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


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


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Mary Berry Cook and Share

Close menu