Jamie Oliver

Pea and goat’s cheese risotto

With crispy streaky bacon

Thanks for voting. Why not leave a comment
Rate
(41)

Pea and goat’s cheese risotto

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    804
    40%
  • Fat
    30.3g
    43%
  • Saturates
    15.1g
    76%
  • Protein
    32.4g
    72%
  • Carbs
    93.4g
    36%
  • Sugar
    6.7g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    804
    40%
  • Fat
    30.3g
    43%
  • Saturates
    15.1g
    76%
  • Protein
    32.4g
    72%
  • Carbs
    93.4g
    36%
  • Sugar
    6.7g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

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.

Tip

View Comments

Jamie's world