Spring Pea & Croome Cheese Risotto

Ingredients:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 200g risotto rice

• 700ml vegetable stock (kept warm)

• 100g peas (fresh or frozen)

• 75g Worcestershire Gold or Tintern, grated

• A knob of butter

• Salt & black pepper

• Fresh herbs (mint or parsley)

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Method:

1. Heat oil in a pan and gently cook the onion until soft

2. Add garlic and rice, stirring for a minute until coated

3. Gradually add warm stock, stirring regularly, letting it absorb each time

4. After 15 minutes, stir in the peas

5. Once the rice is tender and creamy, remove from heat

6. Stir in butter and Croome cheese until rich and glossy

7. Finish with fresh herbs and a crack of black pepper

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