Mushroom Risotto with Stilton
This recipe is spectacularly creamy and ready in less than 30 minutes! Mouth watering mushroom risotto made with delicious Stilton. A fabulous winter warmer!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 4 tbsp butter
- ½ onion, chopped
- 1 clove garlic, minced
- 200g mushrooms, clean and sliced
- 300g white rice
- 80ml white wine
- 350ml vegetable broth
- 100g Stilton cheese
- 100ml double cream
- 2 tsp salt
- 1 tsp ground black pepper
Place butter in a saucepan along with chopped onion and garlic. Let them cook until golden coloured. Add in mushrooms and cook until softened.
Add rice and let it brown a little bit. Season with salt and ground black pepper.
Pour in wine and let it evaporate for at least 2 minutes.
When the rice has absorbed all the wine, add broth little by little, stirring regularly. This process should take about 15 minutes.
Once the final part of broth is added, mix in crumbled Stilton cheese and double cream.
Serve immediately.