MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME

Name: MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME
Total time: 45 min
Ingredients: 150 g Lurpak® Slightly Salted 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; black pepper

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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

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Ingredients

150 g Lurpak® Slightly Salted 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
black pepper

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MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME

Ingredients

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