COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
1 Hour 20 Minutes
1 tbsp Olive oil
1 Onion (chopped)
140g Chestnut mushrooms (sliced)
1 Garlic clove (crushed)
140g Arborio rice
150ml Dry white wine
4 Sundried tomato (chopped)
500ml Hot vegetable stock
2 tbsp chopped parsley
100g Young spinach
2 Small pumpkins (Scooped)
Heat your oil and butter in a deep frying pan. Add your onion and cook gently for 5 minutes until softened
Stir in your mushrooms and garlic and cook gently for around 3 minutes
Stir in your rice and coat completely. Pour in the wine and stir over a medium heat for 3-4 minutes until the wine is absorbed
Reduce the heat and add your tomatoes and ¼ of your stock and stir for 5 minutes until absorbed
Add a further ¼ of your stock and stir for 5 minutes until absorbed
Repeat with all of your stock until absorbed and the rice is creamy and tender
Scatter your spinach across the risotto and stir in
Place your risotto in your pumpkins, place the lid on each and place on the centre tray of a preheated oven at 180˚c for 30 minutes