• Large knob of butter
  • 1 onion, finely chopped
  • Clove of garlic
  • Aborio rice
  • Vegetable stock
  • 1 Leek, finely chopped
  • Goats cheese

I had the impression that risottos were supposed to be hard to make, but I can’t say I’ve had a problem with them. You can seemingly fiddle around with the ingredients to easily change this to a pea & leek, or mushroom variety.

Start but melting a large knob of butter in a pan. I find the large flat-bottomed Wok pans work particularly well. Soften your onions, leek and garlic in the pan and then add as much Arborio rice as you need to cover the servings you require. Cook the rice and you will notice it starts to go translucent. At this point you want to add a ladle of your vegetable stock. As the stock is absorbed by the rice, keep adding another ladle full of stock. It should take about 15 minutes for the rice to cook and absorb no more liquid. Add the goats cheese and stir through. Season to taste.