Pesto & goat’s cheese risotto


  • olive oil, for frying
  • 200g risotto rice
  • 700ml chicken stock or vegetable stock
  • 1 tub fresh pesto
  • 100g soft goat’s cheese




  • STEP 1

Pour a glug of olive oil into a high saucepan. Tip in the rice and fry for one min. Add half the stock and cook until occupied. Add the remaining stock, a ladle at a time, and cook till the rice is al dente, stirring continually, for 20-25 mins.

  • STEP 2

Stir through the pesto and share the goat’s cheese. Serve topped with the leftover cheese.


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