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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 and walnut Thinly slice or finely dice celery or celeriac. Sizzle with the onions. Swirl in a lump of blue cheese at the end. Finish with a little diced apple, toasted walnut and parsley salad on the top of each serving. Roasted cauli and mature cheddar Chop cauliflower into smallish florets. Toss with oil and roast till soft and picking up colour. Fold into the risotto. Finish with a handful of grated mature cheddar and finely chopped fresh parsley. Tomato and ginger Roast a punnet of cherry tomatoes till soft, sweet and squidgy. Use miso broth instead of stock. Grate fresh ginger into your rice toward the end of cooking. Swirl in the tomatoes. Skip the cheese. Finish with toasted sesame seeds and coriander leaves. Beetroot, mascarpone and almond Peel and finely dice the beetroot. Sizzle with your onions. Fold in a dollop of mascarpone at the end. Finish with fresh basil, parmesan and chopped and toasted almonds.