Pea & goat’s cheese risotto

Pea and Goats Cheese Risotto

Serves 4

  • 1 litre organic chicken or vegetable stock

  • 25 g butter

  • ½ onion, finely chopped

  • 100 g higher-welfare streaky bacon, cut into matchsticks

  • 1 bunch fresh thyme

  • 400 g risotto rice

  • 150 ml white wine

  • 200 g frozen peas

  • sea salt

  • freshly ground black pepper

  • 100 g crumbly goat's cheese

  • 75 g Parmesan cheese, freshly grated

Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.



After a minute the rice will look slightly translucent. Add the wine and keep stirring.



Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.



Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.



Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.



Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.

Nutritional Information

Pea & goat’s cheese risotto

With crispy streaky bacon

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The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up
Serves 4
30m
Super easy
Method

A classic Italian dish that's hard to beat.

Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.

After a minute the rice will look slightly translucent. Add the wine and keep stirring.

Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.

Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.

Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.

Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 804 40%
  • Carbs 93.4g 36%
  • Sugar 6.7g 7%
  • Fat 30.3g 43%
  • Saturates 15.1g 76%
  • Protein 32.4g 72%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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