Mushrooms and Blue Cheese Risotto with Thyme

45 min 4 servings
  • 3 Lurpak® Mini Blocks (150g)
  • 250g mixed mushrooms, sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, peeled and minced
  • 2 sprigs of thyme, leaves removed
  • 350g risotto rice
  • 200ml white wine (optional)
  • 1.5 liters vegetable stock
  • 50g Parmesan cheese, grated
  • 100g Gorgonzola cheese
  • 20g flat leaf parsley, roughly chopped
  • Juice of half a lemon
Mushrooms and Blue Cheese Risotto with Thyme


Heat 50g of Lurpak® butter in a frying pan and cook the mushrooms over a medium heat until all the liquid has evaporated and the mushrooms are golden. Add a further 50g of Lurpak® butter in a deep sided frying pan and heat with the shallots, garlic and thyme. Cook over a low heat for 5 minutes, stirring continuously. Add the rice and cook for 2 minutes stirring continuously. Add the wine and cook, still stirring, until the wine has completely absorbed.

Meanwhile, in a separate pan, heat the stock until boiling and turn down to a simmer. Gradually add the hot stock a ladleful at a time, stirring continuously until the stock has absorbed after each addition. After 15 minutes, slow down each addition until the rice is still al dente to the bite and creamy in texture. Beat in the remaining butter with the Parmesan and leave the risotto to sit with the lid on for one minute -the Mantecatura, as the Italians call it.

Fold in the Gorgonzola and sautéed mushrooms and sprinkle over the flat leaf parsley. Squeeze over the lemon and season with black pepper. Serve immediately.

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