Yummy smoked salmon blinis
Creamy broad bean risotto
Serves 4
Preparation time 5–10 minutes
Cooking time 20-25 minutes

Ingredients
3 tbsp Budgens olive oil
1 Budgens onion, peeled and finely diced
2 cloves of Budgens fresh garlic, peeled and finely chopped
400g Budgens arborio rice
250ml Budgens dry white wine
1⁄2 litre Budgens vegetable stock, warmed
25g Budgens butter
100g Budgens Parmesan cheese, grated
500g Budgens British broad beans, podded and the beans blanched if liked
Method

1. Drizzle the oil into a large hot pan. Soften the onion and garlic cloves. Tip in the rice and stir for 5 minutes, then pour in the wine. Turn up the heat and stir until the wine has been absorbed into the rice. Add the warm stock slowly ladle by ladle until all the stock has been absorbed and the rice is ‘al dente’.
2. Stir in the butter, cheese and vegetables stirring well. Season to taste.
3. Turn off the heat and serve immediately. Just simply serve with a rocket salad. Enjoy.

to vary
Great basic recipe to add blanched stems of asparagus or replace the broad beans with freshly shucked peas. At the end of cooking the onion and garlic stir fry 300g freshly diced Budgens British chicken into the pan just before adding the rice.

wine recommendation

Budgens South African Chenin Blanc/Colombard: South Africa is famed for its Chenin Blanc and this zingy example has a lovely fruity nose and is bursting with lemon and green apple flavours.

Print this recipe
<<Back