Mushroom and Harrogate Blue Cheese Risotto

Main courseServes 4

With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto. This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper. For more recipe inspiration visit


Large knob of butter
2 tbsp olive oil
250g mixed chestnut and button mushrooms, sliced
3 shallots, finely diced
1 fat garlic clove, finely diced
350g risotto rice
200ml white wine
800ml vegetable stock, hot
150ml double cream
100g Harrogate Blue cubed
Small handful fresh parsley leaves, roughly chopped


  1. Heat the butter and 1 tbsp of the oil in a pan, add the mushrooms and pan-fry until golden, remove and set aside.
  2. Add the remaining oil to the pan and soften the shallots and garlic over a low heat for 5 minutes.
  3. Stir in the rice and toast for a couple of minutes until opaque, then add the wine and sizzle until absorbed.
  4. Gradually add the hot stock to the pan, a ladleful at a time, waiting until each ladleful has been absorbed by the rice before adding another.
  5. After 20 minutes or so the rice should be cooked to al dente.
  6. Remove from the heat, stir through the cream and season well with salt and cracked black pepper.
  7. Fold through the mushrooms, Harrogate Blue cheese and parsley, then divide among plates and serve.