Vegetalia cheese and herb Risotto

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Cheese Recipe = Vegetalia cheese and herb Risotto - serves 4

200g risotto rice
2tbsp wild rice
4 tsp olive oil
3 onions, peeled and diced
1 fennel bulb, trimmed, finely sliced & cored
100ml rice milk
100g baby corn
125g cherry tomatoes, halved
6 tbsp chopped fresh basil
100g freshly grated Vegetalia Cheese

Mix the rices together, rinse and pace in a medium-sized pan with 500ml water. Bring it to the boil, then lower the heat and simmer for 25-30 minutes until all the liquid is absorbed. The rice should be cooked but slightly firm. Heat the olive oil in a medium-sized pan with 2 tablespoons of water and add the onion, fennel and rice milk. Cook for 10 minutes until the onion is soft but not coloured. Stir this mixture through the rice along with the remaining ingredients with half the cheese. Sprinkle over the remaining cheese and serve immediately on a bed or curly endive, baby spinach and rocket leaves.