Pea & Goat’s Cheese Risotto

I took a break from my marathon baking session to make my dinner. I’ve only had risotto once before and that was in a restaurant so when the local supermarket decided to get with the times and stock risotto rice I decided I would give it a go.

It made a huge portion and I only managed to eat half of it. I enjoyed it to start but was fed up of it by the end. That could be due to me having a low boredom threshold when it comes to food. I prefer to have lost of different flavours on the plate rather than everything mixed together, I’m an odd one me! However saying that the rest will probably be my lunch tomorrow.

Pea & Goat’s Cheese Risotto
Serves 1-2

1 tbsp olive oil
2 shallots, sliced
1 clove of garlic, sliced
200g risotto rice
50ml white wine
300ml hot chicken stock
50g frozen peas
50g goat’s cheese
1 tbsp mint
2 tbsp creme fraiche
1 tbsp butter

1) Gently fry shallots and garlic in the olive oil in a deep saucepan for 3 min. Add rice and stir for a further 2-3 until the rice is translucent.

2) Pour in the wine and turn up the heat until the wine is absorbed. Gradually add stock 1 ladle at a time, each time waiting for the stock to be absorbed before adding more.

3) Mix in peas, mint, half of the cheese, creme fraiche, butter and season. Leave for 2-3 min. Serve then garnish with the remaining cheese.

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