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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

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.

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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

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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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From the book: Mary Berry Cook and Share

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