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
Preheat the oven to 240oC, gas mark 9.
1. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes.
3. Add the stock, bring to the boil, cover and simmer for 10 minutes.
4.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.
Try swapping the goat’s cheese for mascarpone or cream cheese.