25g lactose free butter

1 tbsp olive oil

200g risotto rice

200ml white wine

800ml warm chicken stock

50g fresh parmesan (or vegetarian alternative)

50g grated cheddar or blue cheese

½ ball of mozzarella, diced

pinch of cayenne pepper, to taste

Serves - 2


Melt the lactose free butter and olive oil together in a large, shallow saucepan, add the the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.

Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice – when it has been absorbed, add more.

You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.

Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with some wilted spinach.

Recipe adapted from: Good Food
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