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Digital Subscriptions > Delicious Magazine > April 2018 > ALWAYS A WINNER Risotto

ALWAYS A WINNER Risotto

It has an undeserved reputation as a tricky dish but risotto is easily put together from storecupboard items: rice, stock, butter and parmesan. Here, we push the boat out with a creamy goat’s cheese number, an all-in-one crowdpleaser made with chicken and bacon – and our cover star, a vibrant celebration of spring

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Goat’s cheese & sun-dried tomato risotto

SERVES 4-6. HANDS-ON TIME 40 MIN

• 2 tbsp olive oil, plus extra to brush

• 1 large onion, finely chopped

• 1 large celery stick, finely chopped

• 1.2 litres fresh vegetable stock

• 350g risotto rice

• 200ml dry white wine

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About Delicious Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.