- olive oil, for frying
- 200g risotto rice
- 700ml chicken stock or vegetable stock
- 1 tub fresh pesto
- 100g soft goat’s cheese
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.
Stir through the pesto and share the goat’s cheese. Serve topped with the leftover cheese.