Celery, blue cheese and sage risotto

1. 1

   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.

2. 2

   Pour in the wine and let it bubble for 1-2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15-20 minutes.

3. 3

   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 black pepper. Leave to stand for 2 minutes until the cheese is melted.

4. 4

   Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.

5. 5

   Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.