MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME

Name: MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME
Total time: 45 min
Ingredients: 150 g Lurpak® Salted Cultured Butter, room temperature; 250 g mixed mushrooms, sliced; 1 large shallot, finely chopped; 2 garlic cloves, peeled and crushed; 2 sprigs thyme, leaves removed; 350 g risotto rice; 200 ml white wine (optional); 1½ l vegetable stock; 50 g parmesan cheese, grated; 100 g gorgonzola cheese; 20 g flat-leaf parsley, roughly chopped; Juice of ½ lemons; empty unit black pepper

www.lurpak.com

MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME Method Heat 50g of Lurpak® butter in a frying pan and cook the mushrooms over a medium heat until all the liquid

View full recipe on www.lurpak.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.lurpak.com.

Share this recipe:

Cooking tools:

Skillet
Sided frying pan
Saucepan
Ladle
Wooden spoon
Stove
Measuring cup
Kitchen scale
Chef's knife
Cutting board
Grater
Citrus press
Pepper mill
Serving bowl
Spoon
Plate
Measuring spoon

Ingredients

150 g Lurpak® Salted Cultured Butter, room temperature
250 g mixed mushrooms, sliced
1 large shallot, finely chopped
2 garlic cloves, peeled and crushed
2 sprigs thyme, leaves removed
350 g risotto rice
200 ml white wine (optional)
1½ l vegetable stock
50 g parmesan cheese, grated
100 g gorgonzola cheese
20 g flat-leaf parsley, roughly chopped
Juice of ½ lemons
empty unit black pepper

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME

Ingredients

Ready to cook this?

More Like This