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SERVEUP SOMETHING SPLENDID THIS SEPTEMBER

With apple, kale and mushroom on the menu, this month promises to be a tasty one thanks to Anna Pettigrew’s latest medley of culinary marvels

Make this from scratch

MUSHROOM & GOAT’S CHEESE RISOTTO

I hadn’t really discovered the joys of growing your own mushrooms until I was gifted a mushroom growing kit. Make your own mushroom risotto from scratch with this recipe! (See p61, too!)

SERVES 4

Preparation time: 20 minutes

Cooking time: 40 minutes

■ 1 tbsp olive oil

■ 50g/2oz butter

■ 200g/7oz mushrooms of your choice, halved or quartered, if large

■ 1 tsp finely chopped rosemary

■ 2 garlic cloves, crushed

■ 1 glass of dry white wine

■ 1 onion, chopped

■ 300g/10oz risotto rice

■ 50g/2oz parsley, chopped

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About Kitchen Garden Magazine

This month - Keep fresh, harvest and storage tips plus grow grapes and soya beans. Wow factor - Try globe artichokes and cardoons. Feeling drained? Share the highs (and lows!) of gutter gardening. Herbal treats - make a handy herb box and visit a grower's paradise. Fun with fungi - a beginners guide. Plus pruning for fruit, cash savers, feed your soil the organic way and fantastic exclusive videos in our custon iPad edition.