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There are more variations of risotto than pages in War & Peace. Use the recipe below as your blank canvas for the veg, stock and cheeses of your choice.
Top notch combos Celery, Blue, Apple & Walnut Finely slice or dice celery or celeriac. Sizzle it with the onions in step 1. Stir in a lump of blue cheese at the end, and top each serving with a mix of diced apple, toasted walnuts and fresh parsley. Roasted Cauliflower & Mature Cheddar Chop the cauliflower into smallish florets, toss with oil and roast till soft and golden. Fold the roast florets into the risotto and finish with grated cheddar and some finely chopped parsley. Tomato & Ginger Use miso broth instead of stock here, and skip the cheese. Roast a punnet of cherry tomatoes till soft and sweet. Grate fresh ginger into the rice toward the end, then stir in the roast tomatoes. Finish with toasted sesame seeds and fresh coriander leaves. Beetroot, Mascarpone & Almond Peel and finely dice the beetroot. Sizzle it with the onions in step 1. Fold in a dollop of mascarpone at the end and finish with fresh basil, Parmesan and chopped toasted almonds.