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Recipe of the week (1)


30 g Butter

2 tbsp olive oil

1 onion

4 garlic cloves

300g arborio risotto rice

800 ml vegetable stock

200g asparagus

100g peas

100g chick peas

120g soft goats cheese

fresh mint

zest of 2 lemons




Melt the butter in a saucepan with the olive oil. Add the onions and cook for about 8 minutes until soft but not coloured, adding the garlic halfway through.

Add the rice and stir-fry for a minute so all the grains are covered with liquid. Add a ladle of stock just enough to cover the rice and simmer over a low heat.  Continue topping up with stock every few minutes as the liquid is absorbed by the rice, stirring to prevent sticking.

After 15 minutes stir in the asparagus, peas and chick peas. Continue to simmer and add stock until it has all been used up - this should take around 5 minutes more.The rice should be soft but have a bite.

Stir in the goats cheese, mint and lemon zest and season well to taste. Take the risotto of the heat and leave it to stand with a lid for 2 minutes. Serve with mint to garnish.

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