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Mersey Valley Cheddar Risotto with Mushrooms and Spinach

Risotto

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Method

Crumble or shave the Mersey Valley cheese. Heat 2 tablespoons oil in a large heavy-based saucepan and sauté 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 cheese 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 cheese.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 40 minutes

Shopping List

  • 235g pkt Mersey Valley Original 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