Food & Drink

Cooking time: 30 minutes
Serves 4

50g Flora Buttery
1 medium onion, finely chopped
1lb chestnut mushrooms, wiped clean, trimmed and quartered
350g (12oz) risotto rice (Carnaroli, Vialone Nona or Arborio)
1 litre water
1 vegetable stock cube
50g (2oz) parmesan cheese, finely grated
1 tablespoon each of chopped curly parsley, chervil, tarragon and chives
Pepper

Serves 4

Method:
Heat 25g of Flora Buttery in a risotto pan or large saucepan. Add the onion and lightly fry without colour for 4-5 minutes and softened. Add the mushrooms and cook for a further 2-3 minutes. Add the rice and stir for a minute, allowing the rice to be coated evenly with the Flora, without colouring. Add the hot water and crumble in the vegetable stock cube.

Bring to a very gentle simmer and cook for about 15-20 minutes, stirring occasionally until the rice has absorbed nearly all of the stock and is cooked through and tender.  Add the remaining 25g of Flora Buttery along with the finely grated parmesan cheese and chopped herbs.  Season with pepper and the risotto is ready to serve.