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Cheddar Cheese

Mersey Valley Cheddar Risotto with Mushrooms and Spinach

Ingredients

  • 230g Mersey Valley Vintage Club Cheddar cheese
  • olive oil, as required
  • 1 onion, finely chopped
  • 2 1/2 cups Arborio rice
  • 5 cups fish or chicken stock, simmering
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup continental parsley, finely chopped
  • 150g open-cap mushrooms
  • 50g baby spinach leaves

Method

Crumble or shave Mersey Valley Vintage Club Cheddar. Heat the 2 tablespoons oil in a large heavy-based saucepan and saute the onion until softened. Add the rice and cook, stirring for 2 minutes until toasted. Add hot stock, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more stock. Continue until all the stock is absorbed and the rice is tender.

Reserve ¼ cup Mersey Valley Vintage Club Cheddar for garnish.  Add the rest to the risotto with the parsley, stir until combined and season to taste. Quickly sear the mushrooms in a lightly oiled pan and season to taste.  Serve risotto topped with mushrooms, spinach leaves and reserved Mersey Valley Vintage Club Cheddar.

Mersey Valley Cheddar Risotto with Mushrooms and Spinach

Preparation time:
5 minutes

Cooking time:
40 minutes

Serves:
4

Products used:
Mersey Valley Vintage Club Original

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