Stilton, leek and mushroom risotto

Stilton, leek and mushroom risotto

You don’t have to use Stilton – any leftover hard cheese from your cheeseboard will work well in this recipe.

By , 21 September 2015
Stilton, leek and mushroom risotto
  • Ready in: 35 mins
  • Serves: 4
  • Price: 77p per serving
Nutritional Info
Each 415g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 2437KJ 582KCAL
of your reference intake.
Typical energy values per 100g: 587kJ/140kcal.
  • 1.2 litres hot chicken stock
  • 1 medium leek, trimmed and chopped
  • 15g butter
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 250g mushrooms, sliced
  • 350g Asda Arborio Risotto Rice
  • 150ml white wine (optional)
  • 200g frozen peas
  • 125g Stilton, crumbled
  • Heat the stock in a pan until simmering. Keep over a very low heat, so that it's always hot when you add it to the rice.

  • Cook the leek in the butter and oil over a medium heat, stirring often, until soft but not coloured. Add the garlic and mushrooms, stirring frequently until the mushrooms start to shrink.

  • Add the rice and stir to coat all the grains. Cook over a low heat for 1 minute, then pour in the wine, if using, and simmer until it's absorbed.

  • Add the stock, a ladleful at a time, stirring often, allowing the stock to absorb before adding the next one.

  • After 15 minutes add the frozen peas. Heat until simmering again and cook until the rice is tender, adding more stock when necessary.

  • Remove from the heat and stir in the Stilton. Season with pepper and serve.

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