Ingredients
- 1 tbsp extra virgin olive oil
- 200g mushrooms, sliced
- 1 clove garlic, crushed
- 190g pack Cooks & Co Porcini Mushroom Risotto
- 150ml white wine
- 500ml vegetable stock
- 75g Cooks & Co Sweety Drop Peppers
- 1 knob butter
- 25g Parmesan, finely grated
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 50g soft goat’s cheese
Preparation Method
- 1. Preheat the oven to 240°C, gas mark 9.
- 2. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes.
- 3. Add the risotto mix and then the wine and cook until the wine has reduced by half.
- 4. Add the stock, bring to the boil, cover and simmer for 10 minutes.
- 5. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.
- Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese.
