Three Cheese Risotto

2. Stir in a small amount of stock and cook gently until it has been absorbed by the rice. Continue adding a little stock at a time, stirring now and then to prevent the rice from sticking to the base of the pan. This should take about 20 minutes or until the rice is cooked but not mushy – you may not need all of the stock.

3. Stir in the parsley, basil and all three cheeses. Sprinkle with freshly ground black pepper. Remove the pan from the heat, cover and leave the rice to rest for 5 minutes. Serve with steamed vegetables or a tomato and baby spinach salad.