A few years behind the times Joe and Aoife and learning how to use the internet! So our lucky business gets to have a face online as well as in person. We hope you enjoy getting to know us and what we do thanks to the virtual world.
Ingredients
One log of goats cheese, any vegetable under the sun (carrots/beetroot/leek/spinach/mushroom), 500g risotto rice, 1l stock, 50g parmesan, 1 onion, 2 cloves garlic, 1 tsp salt, 2tbsp olive oil, 25g butter.
Preheat oven to 200 degrees. Meanwhile heat olive oil in an oven proof dish on the stove top. Add butter, onion, garlic, vegetables (chopped up small), salt and stir until veg is cooked. Then add the rice.
Once rice is coated. Remove from heat and add the rest of the ingredients. Put the dish in the oven with the lid on for 30mins. Then remove lid for 15mins until top is crispy. As with everything in life, serve with salad!!
Carrots, parsnips, turnips, onions, potatoes every week along with cabbages, broccoli, spinach, kale, mixed leaf salads, celery, cauliflower, beetroot and eggs. We also have delicious organic apples from Newport,Co.Mayo and raw Mayo honey as optional extras in your veggie bag.