Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Vietnamese Style Porridge @flahavans #FlahavansRecipes

  • flahavans's profile pictureflahavansIt’s the weekend and we’re back with a savoury sensation to inspire you! ! Our recipe for Vietnamese Style Porridge will blow your mind – check out how a few simple ingredients can create this moreish and mouth-watering savoury oats dish – it’s tasty, flavourful and packed full of oaty goodness. You’re welcome! #FlahavansOats #FlahavansRecipes

    Serves 2 Takes 35 minutes


    4 stalks of lemongrass
    6 fresh kefir lime leaves
    1.2L chicken stock
    110g Flahavan’s Organic Porridge Oats
    2 tbsp. chilli oil
    2 tbsp. shallots, fried and crispy
    2 tbsp. peanuts, toasted and chopped
    2 eggs, soft-boiled


    1. First, cut the lemongrass into 2cm pieces and bruise in a pestle and mortar. Then tear four of the kefir lime leaves in half.
    2. Pour the chicken stock into a large saucepan then add the lemongrass and kefir lime leaves. Put the lid on and, over a low heat, leave to infuse for 20 minutes.
    3. Once infused, strain the stock back into the saucepan through a sieve discarding the lemongrass and lime leaves. Add the Flahavan’s Organic Porridge Oats and gently heat, stirring often until the porridge thickens. Season to taste with salt and pepper.
    4. Divide the porridge between two bowls, then drizzle each with chilli oil and top with crispy shallots, chopped peanuts and a soft-boiled egg.
    5. To finish, shred the remaining kefir lime leaves very finely and sprinkle over both bowls.1d

Saturday Brunch: Steel-Cut Oats,Maple Roasted Apples and Cheddar @Flahavans

fla oats & cheese

One for the weekend!

Two of our favourite things are oats and cheese. We can’t wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us.