Northern Irish Journalist and former News Presenter, Sarah Travers has switched from serving the evening news headlines for some scrumptious home cooked meals for her family of four to enjoy – and now thanks to her new Natural Gas hob it’s never been easier.
A mum, business owner, journalist, runner… Sarah Travers leads a busy life but since upgrading her home to all the benefits of natural gas from firmus energy, her home is now up to speed with her lifestyle – quick and instant!
“Cooking with natural gas is cooking with ease – it has brought out my inner chef” explains Sarah, “I have better control of the heat with the easy temperature controls, the hob is instantly ready to use, not to mention it’s the cleaner fuel option and a lot more efficient.” Reigniting her love for cooking, Sarah has shared one of her favourite recipes that require minimal ingredients, and that the whole family can enjoy.
A twist on a classic risotto with creamy goat's cheese, button mushrooms and fresh rosemary - it makes a hearty, comforting midweek meal that you can whip up in under 30 minutes on your natural gas hob, using only 2 pans (result!).
“I love risottos; they lend themselves to a never ending assortment of ingredients (a real fridge emptier). They have a reputation for being difficult to make, but are actually quite easy – do what I do, substitute the Arborio Rice for Basmati Rice and give it a go!”
Ingredients:
- 2 tsp of olive oil
- 200g of button mushrooms, halved or quartered, if large
- 1 medium onion finely chopped
- 2 tsp finely chopped rosemary
- 1 garlic clove, crushed
- 450g of basmati rice
- 50g sundried tomatoes, halved or quartered
- 125g goats cheese
- 250ml hot vegetable stock
- Parmesan shavings, to serve
- Pinch of sea salt & black pepper
Method:
- Put 2 tsp of olive oil in a pan over medium heat.
- Add the mushrooms, onions, rosemary and garlic and sauté for 5 minutes, until onions are soft and mushrooms are golden in colour.
- Meanwhile, boil the basmati rice for 15 minutes until soft and fluffy.
- Once boiled add the basmati rice and sundried tomatoes to the mushroom, onion and garlic mix.
