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Pesto & goat's cheese risotto
Wednesday, 24 May 2017 - 13:01 | Views - 578
Ingredients
olive oil
200g risotto rice
700ml chicken stock or vegetable stock
1 tub fresh pesto
100g soft goat's cheese
Prep: 2 MINS
Cook: 30 MINS
Method
1)our a glug of olive oil into a large saucepan.
olive oil
200g risotto rice
700ml chicken stock or vegetable stock
1 tub fresh pesto
100g soft goat's cheese
Prep: 2 MINS
Cook: 30 MINS
Method
1)our a glug of olive oil into a large saucepan.
Tip in the rice and fry for 1 min.
Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
2)Stir through the pesto and half the goat’s cheese.
Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
2)Stir through the pesto and half the goat’s cheese.
Serve topped with the remaining cheese.
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