Cheese recipes

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Vegetalia and herb Risotto
Pasta Genovese
Cherry Tomato Pasta

Cheese Recipe = Vegetalia cheese and herb Risotto - serves 4

Ingredients:
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

Method:
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.

Cheese Recipe = Pasta Genovese - serves 4

Ingredients:
250g new potatoes, thickly sliced
125g green beans, halved
350g pasta shapes
225ml rice milk
50g freshly grated cheese
80g pesto

Method:
Cook potatoes and beans until just tender. Cook pasta according to pack instructions. Warm the milk and the pesto together. Add the vegetables and pasta and warm through, season to taste. Stir in Cheese and serve immediately.

Cheese Recipe = Chery Tomato Pasta - serves 2

Ingredients:
250g fresh pasta (any unfilled variety)
250g Cherry Tomatoes
25g freshly grated Cheese
4 tbsp olive oil
Juice of ½ small lemon
2 crushed garlic cloves
1 tbsp chopped fresh rosemary
Seasoning to taste

Method:
Pre-heat the grill to high.Take the 250g of cherry tomatoes and arrange in a flame proof dish. Drizzle with the olive oil and lemon juice. Sprinkle with crushed garlic cloves, rosemary and seasoning. Place under the grill for approx 5-6 mins whilst you cook the pasta according to the instructions. Drain the pasta and toss lightly with the tomatoes. Serve sprinkled with freshly grated cheese.