Cheshire cheese and Mediterranean vegetable risotto

This creamy Cheshire cheese risotto is ideal for healthy family meals and for entertaining – and is easy to adapt. The basic recipe is vegetarian – so it’s perfect for non-meat eaters, though the risotto could be served topped with grilled chicken breasts, roast or grilled fish or pan-fried pork tenderloin – making it a very flexible dish.

Serves 4

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

> 1 tbsp olive oil

> 300g/10oz arborio or carnaroli rice

> 1 bunch spring onions, finely chopped

> 150ml/1/4 pint dry white wine

> 1 red pepper, deseeded and chopped

> 1 yellow pepper, deseeded and chopped

> 1 courgette, chopped

> 75g/3oz closed cup mushrooms, sliced

> 1 litre/1 3/4 pints hot vegetable or chicken stock

> 110g/4oz Cheshire cheese, finely crumbled

> Freshly ground black pepper

Instructions

1 In a very large frying pan or saucepan, heat the olive oil. Add the rice and sauté gently until it looks translucent - about 5 minutes. Add the spring onions and cook for 2 more minutes.

2 Add the wine to the rice and cook gently until it has been absorbed, stirring frequently.

3 Stir in the peppers, courgette and mushrooms, then add about one quarter of the stock. Stir and simmer gently, adding further stock to the rice as needed, to keep it moist. Stir from time to time until it is tender - it will take about 20 - 25 minutes to cook.

4 Add most of the crumbled Cheshire cheese. Cook gently, stirring occasionally, for 1-2 minutes, then season to taste with freshly ground black pepper. Stir well.

5 Serve, sprinkled with the remaining Cheshire cheese and garnished with basil leaves.