Pea and goat’s cheese risotto

With crispy streaky bacon

Pea and goat’s cheese risotto

Pea and goat’s cheese risotto

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 804 40%
  • Fat 30.3g 43%
  • Saturates 15.1g 76%
  • Sugars 6.7g 7%
  • Protein 32.4g 65%
  • Carbs 93.4g 36%
Of an adult's reference intake
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  • 1 litre organic chicken or vegetable stock
  • ½ an onion
  • 100 g higher-welfare streaky bacon
  • 25 g unsalted butter
  • 1 bunch fresh thyme , (30g)
  • 400 g risotto rice
  • 150 ml white wine
  • 200 g frozen peas
  • 100 g crumbly goat's cheese
  • 75 g Parmesan cheese
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Tap For Ingredients


  1. Heat the stock in a saucepan. Peel and finely chop the onion and slice the bacon into matchsticks.
  2. In a separate pan, heat the butter, add the onion and bacon. Strip in the thyme leaves 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.
  3. After a minute the rice will look slightly translucent. Add the wine and keep stirring.
  4. Now add a ladle of hot stock and a pinch of sea 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.
  5. 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 black pepper.
  6. Remove from the heat and stir in half the goat's cheese and finely grate over the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.


Leave out the bacon, swap in a vegetarian hard cheese and use vegetable stock if you want to make a vegetarian risotto.