Recipes
We’ll be publishing a selection of our favourite recipes here; do please let us know if you’ve got a recipe you’d like to share.
Vegetable and Cashew Risotto
An excellent and quick family meal and a wonderful way to use vegetables.
Serves 4-6
1 Onion
1 Clove Garlic
50gms Butter
1 bag Risotto Rice
Vegetables such as mushrooms, spinach, peppers etc.
Vegetable Bouillon made up into 1.5 pints stock
Parmesan Cheese
Cashew Nuts
Simply fry the onions and garlic in butter for several minutes.
Add the vegetables such as mushrooms and peppers and fry for a few minutes.
Add the rice and stir for about 5 minutes.
Add about a ladle of HOT vegetable stock.
Stir and allow to cook for a few minutes until the stock is absorbed and then add another ladle. Continue until all the stock is used.
Add some chopped spinach, cashew nuts and parmesan cheese.
Allow to stand for about 5 minutes before serving….delicious.