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By clicking on any of the buttons below you will find other recipes for mouth watering cuisine. Every three months we will be featuring three more recipes and remember to look in our archive section for even more recipes:
   
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Method
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.
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