Mushroom & Stilton Risotto

time 30mins
serves 4
difficulty Medium

The perfect autumnal / wintery meal, this mushroom & stilton risotto has quickly become one of our favourite things to make. It's super savoury, seasonal, and just really nice. You dont have to be a blue cheese lover to enjoy this, so give it a go. Also the perfect way to use up all that post christmas stilton you'll likely have lying about next month.


  • Rice 240g per person
  • 7 portobello mushrooms
  • 1 onion - finely diced
  • Chicken stock / 2 litre
  • Parsley bunch - finely diced
  • Butter
  • 75g Blue cheese
  • White wine
  • 1 lemon
  • 1 tsp Marmite
  • 📖Method

  • Slice mushrooms into medium / thin strips, and add to a hot dry pan, keeping a handful aside to top the dish later.
  • Allow mushrooms to cook down for 2 / 3 minutes then sprinkle with salt.
  • Cook for a further 5 minutes then add a chunk of butter, and the finely chopped parsley
  • Remove from the heat and pop on a plate to let them cool.
  • On a medium heat, soften onions in butter, for around 10 minutes.
  • Increase the heat slightly and add your rice
  • Stir well so the rice is fully coated in the butter and mushrooms, cook for a further 2 -3 minutes
  • Add a large splash white wine and once absorbed begin adding your stock (hot), 1 ladle at a time, stirring frequently throughout.
  • Keep going until your rice is almost cooked.
  • Add marmite and stir through.
  • Then roughly chop your mushrooms and add to the rice, stirring well.
  • Crumble in stilton, and add a few small chunks of butter and a squeeze of lemon juice.
  • Add a lid to the pan and remove from the heat.
  • Take your reserved mushrooms from before and cook in a dry hot pan, until they have a little colour, add a small amount of butter towards the end.
  • You’re ready to serve! If the risotto looks like it needs a little loosening, add a bit more stock at this point and mix through.
  • Top with your sliced mushrooms and parsley.