Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
Arborio rice – 400g
Asparagus – 250g blanched and chopped
Celery – 2 sticks finely diced
Mr Hugh’s lemon oil – 100g (ml)
Garlic – 4 cloves
Mascarpone cheese – 90g
Fresh mint – one sprig finely chopped
Parmesan – 20g
Flat leaf parsley – two sprigs finely chopped
Peas – 200g
Spring onions – 60g
White onions – 250g finely diced
Salt and pepper
Heat the Mr Hugh’s lemon infused oil in a heavy-bottomed pan, and add the finely diced white onion. Cook on a low heat until they’re softened and translucent (about 8 mins)
Add the minced garlic and diced celery, and cook for a further minute or so
Add the arborio rice and cook for a few minutes until the rice is all coated with the oil, and the edges of the rice are slightly translucent.
Slowly add vegetable stock, one ladle at a time. Allow each ladle of liquid to be absorbed before adding the next, and stir in between. This should take about 30 minutes
Continue to heat the rice gently, until it’s just cooked through, then remove from the heat
Whilst the mixture is still warm, add in the parmesan and mascarpone
Next add the chopped herbs, peas, asparagus and spring onions (the residual heat will cook the peas!)
Taste and season with salt and pepper
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.
Perfect addition for BBQ in the summer!