Celery, blue cheese and sage risotto recipe
 This risotto is a complete mid-week meal for cheese lovers – choose whatever blue cheese you like best. It's also great for using up any leftover cheese after Christmas. 2 tbsp olive or sunflower oil2 onions, finely chopped5 celery sticks, chopped2 garlic cloves, crushed200g/7oz small chestnut mushrooms, sliced275g/10oz risotto rice250ml/9fl oz white wine750ml/1½ pints hot vegetable stock150g/5½oz frozen petits pois115g/4oz blue cheese (such as stilton or dolcelatte), coarsely grated2 tbsp chopped sage, plus extra to garnishknob of butter salt and freshly ground black pepper 2 tbsp olive or sunflower oil 2 onions, finely chopped 5 celery sticks, chopped 2 garlic cloves, crushed 200g/7oz small chestnut mushrooms, sliced 275g/10oz risotto rice 250ml/9fl oz white wine 750ml/1½ pints hot vegetable stock 150g/5½oz frozen petits pois 115g/4oz blue cheese (such as stilton or dolcelatte), coarsely grated 2 tbsp chopped sage, plus extra to garnish knob of butter salt and freshly ground black pepper Method Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes.Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables. Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables. Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes. Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes. Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp. Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish.