ARTICHOKE, PEA & CHEVIN RISOTTO RECIPE 300ml good chicken or vegetable stock Boiling water Olive oil 1t chopped garlic 1 onion chopped 120g Arborio rice 1 tin artichokes drained and chopped 90ml Steenberg Rattlesnake Sauvignon Blanc 100g grated parmesan cheese 50g butter 100g peas 5g chopped basil 5g chopped parsley 1 log goats’ chevin Heat the stock in a pot to a simmer. In a second pot, sweat the onions and garlic in a little olive oil for 3 minutes […]