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Rainbow Risotto


1litre of vegetable stock
300g arborio rice
1 clove garlic
2 tbsp Wyke salted butter
1 tbsp olive oil
1 red onion
2 carrots
1 red pepper
100g frozen peas
100g frozen sweetcorn
100g grated Wyke Extra Mature cheddar Cheese


Serves: 4
Time: 30 minutes
Difficulty: Medium

Chop your onion, carrots and red pepper into small cube sized pieces. Chop the garlic clove into very small pieces and warm your stock.

In a large saucepan over a medium heat, add 1 tbsp of the butter and the olive oil and melt together. Once melted, add the garlic, red onion, carrot and red pepper pieces. Cook together for 3-4 minutes. Add the arborio rice and stir continuously for 1 minute.

Begin to add the stock a ladle full at a time. Your risotto does not need to be continuously stirred but it does need stirring regularly to help the rice absorb all the liquid, to not stick to the bottom of the saucepan and to become nice and soft. Once one ladle full of liquid has been absorbed, add another and repeat until 3/4 of the your stock has been added.

Try your risotto – check to see if you need to add a little salt or pepper. You also want to see if the rice is soft all the way through.

Keep adding stock until the rice is just soft. Once all the stock has been absorbed and the rice is cooked, add into the risotto the frozen peas and sweetcorn, the remaining 1 tbsp of butter and all of the grated cheese and stir continuously for about 2 more minutes.

Turn off from the heat, cover with a lid and leave for 2-5 minutes. This gives the risotto a chance to get really oozy and delicious.

Serve and enjoy!

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