Pumpkin, portobello mushroom & Crozier Blue risotto

By Sarah Furno

Made in our farmhouse kitchen at Beechmount farm, this delicious, seasonal risotto is prepared with spelt grains rather than arborio rice – making it lighter / less glutenous and therefore less likely to give you a food coma after consuming your second or third portion of it! Trust us, you’ll need great willpower not to back from seconds or thirds!

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Made in our farmhouse kitchen at Beechmount farm, this delicious, seasonal risotto is prepared with spelt grains rather than arborio rice – making it lighter / less glutenous and therefore less likely to give you a food coma after consuming your second or third portion of it! Trust us, you’ll need great willpower not to back from seconds or thirds!

Ingredients:

  • 3 tbsp olive oil
  • 650g pumpkin (550g peeled), cut into cubes
  • 250g portobello mushrooms, sliced
  • Thyme
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 200g spelt
  • 100ml white wine
  • 1ltr vegetable stock, warm
  • 40g Crozier Blue, crumbled
  • Sage

Step-by-step:

  1. Preheat the oven to 200C.
  2. Place the pumpkin and portobello mushrooms on separate lined baking trays. Drizzle a tablespoon of olive oil over each, season and toss to ensure the vegetables are fully coated in the oil. Place a couple of sprigs of thyme onto each tray and put in the oven, with the pumpkin above the mushrooms. Roast for 15 minutes, then check. The pumpkin should be soft but holding its shape and the portobello mushrooms should be soft and golden. Return to the oven for a further 10 minutes if they are not ready.
  3. While the vegetables are cooking, begin the risotto. Heat the remaining tablespoon of oil in a pan over a medium/low heat. Add the onions and garlic and fry gently for about 10 minutes, or until softened but not coloured. Stir in the spelt, mixing well, and cook for a couple of minutes, stirring all the time. Increase to a medium heat and pour in the white wine, stirring continuously.
  4. Once most of the wine has been absorbed begin adding in the stock, a ladleful at a time. When each ladle has been absorbed add another one until the spelt is cooked through and all the vegetable stock has been added. Season and remove from the heat.
  5. To serve: Mix the pumpkin and portobello mushrooms through the spelt mixture. Divide between two plates and sprinkle over the Crozier Blue and a little sage.
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© 2026 Cashel Farmhouse Cheesemakers (J&L Grubb Ltd).
Created by TrueOutput:

Cashel Blue

Can be enjoyed by those sensitive to Lactose - Did you know the lactose, i.e the natural sugars in the milk, are fermented out over time.

Ingredients: Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.

Allergy Advice: Contains milk

Cashel Blue®
Country of Origin: Ireland
Established: 1984
Milk Type:  Whole Cow’s Milk
Pasteurised: Yes
Rennet: Vegetarian
Style: Semi-Soft, Blue
 
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g