A tasty way of using cheese and celery for lunch or supper. For four portions you'll need:

8 oz (250g) Arborio risotto rice

1 oz (25g) butter

2 tablespoons olive oil

1 finely chopped shallot

1 ½ pints (800 ml) vegetable or chicken stock

4 oz (100g) finely chopped celery

3 oz (75g) stilton cheese

2 oz (50g) walnuts, roughly chopped and toasted

seasoning.

Melt the butter in a saucepan, add the oil, chopped celery and shallot and cook gently for a few minutes. Stir in the rice and make sure it is coated with the butter and oil mixture. Gradually add the stock, a cup at a time, and simmer gently until the rice is soft, and the risotto creamy. Stir in the crumbled cheese, season with a little salt, and freshly ground black pepper. Sprinkle with the warm, toasted walnuts and garnish with celery leaves.

 Paul Cleave