Description
A creamy, comforting risotto infused with fresh pesto and tangy goat’s cheese. This elegant yet simple dish is perfect for a cozy dinner for two or a fuss-free midweek meal.
Ingredients
Olive oil, for frying
200 g risotto rice
700 ml chicken stock or vegetable stock
1 tub fresh pesto
100 g soft goat’s cheese
Instructions
- Heat a glug of olive oil in a large saucepan over medium heat. Add the risotto rice and fry for about 1 minute to toast slightly.
- Pour in half of the stock and cook, stirring constantly, until fully absorbed.
- Continue adding the remaining stock, one ladle at a time, stirring until each addition is absorbed before adding the next. Cook for 20–25 minutes, until rice is al dente and creamy.
- Stir in the pesto and half the goat’s cheese.
- Serve hot, topped with the remaining goat’s cheese.
Notes
- Use vegetable stock for a vegetarian version.
- Add peas, spinach, or roasted vegetables for extra nutrition.
- Brighten with lemon juice or zest.
- Top with toasted pine nuts or walnuts for crunch.
- Swap goat’s cheese with feta or cream cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 25 mg
