Goat’s Cheese Risotto

Add the butter to a large saucepan and fry the onion with a pinch of salt until softened. Stir in the rice, cook for 2 mins, then pour in a ladleful of stock and stir well. Cook on a medium heat until the stock is absorbed, then repeat, stirring regularly until almost all the stock has been absorbed and the rice is tender but still with a slight bite.
Season the rice to taste, stir in the peas, then dot with ¾ of the cheese and mix through. Serve the risotto hot with the remaining goat’s cheese sprinkled over the top. Perfect!

30 mins

4 serving

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