Pan method

To Make your nut-brown sage butter, cut the butter into large pieces and add it to a pan over medium/low heat. As soon as the butter starts to foam up, add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes. Take off the heat straight away as you don’t want the butter burning.

Add your packet of Rice to a pan along with 100 ml of water and cook for 2-3 mins, add in your chopped chives and Goats cheese and stir well, incorporating the cheese into the Risotto.

Serve straight away and spoon over your sage nut-brown butter, finish with grated Parmesan.

Microwave method

Follow instructions as per pan method but instead of cooking the Risotto Pronto in a pan, cook in the microwave as per the instructions below.

Squeeze your pack just to loosen the rice, tear along the top of the packet and add 100 ml of water. Cook for 3 minutes @750W. Once ready, add to your plate or bowl, add in your butter and parmesan for that creamy finish.