Mary Berry Blue Cheese and Sage Risotto Recipe | BBC2 Cook & Share
Mary Berry's one-pot risotto can be prepped, cooked and on the table in 45 minutes. Use rennet-free cheese for a fully vegetarian dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Cooking tools:
- Skillet
- Stove
- Ladle
- Wooden spoon
- Measuring cup
- Pan
- Chef's knife
- Cutting board
- Stockpot
- Saucepan
- Warm bowls
- Serving bowl
- Spoon
- Mixing bowl
- Measuring spoon
- Kettle
- Colander
- Pot
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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