Cook once FEAST TWICE

Save time and effort in the kitchen with these brilliantly adaptable recipes – leftovers have never tasted so good!

FEATURE GINEVRA BENEDETTI

WHEN MAKING THE RISOTTO,THROW IN A FEW HANDFULS OF PEAS AT THE SAME TIME AS THE GOAT’S CHEESE TO BOOST YOUR VEGGIE INTAKE COURGETTE & GOAT’S CHEESE RISOTTO TAKES 45MIN SERVES 4 2tbsp oil 30g butter 1 large onion, finely diced 3 courgettes, diced 2 garlic cloves, chopped 500g Arborio risotto rice 200ml white wine 1.75L vegetable stock, hot Juice and zest of 2 lemons 125g soft goat’s cheese, crumbled 50g Parmesan, grated 1 Heat the oil and half of the butter in a large, heavy-based pan. Add the diced onion and courgettes and cook gently, stirring all the time, for 10min. Add the chopped garlic and cook gently for another 3min until all the vegetables are softened, but not coloured. 2 Add the risotto rice and stir well. Pour in 200ml white wine and…

You're reading a preview of

Style At Home United Kingdom (Digital) - 1 Issue, Sep-2018

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.