Pea and goat’s cheese risotto

Name: Pea and goat’s cheese risotto
Total time: 30 min
Yield: 4
Ingredients: 1 litre organic chicken or vegetable stock; 25 g butter; ½ onion finely chopped; 100 g higher-welfare streaky bacon cut into matchsticks; 1 bunch fresh thyme; 400 g risotto rice; 150 ml white wine; 200 g frozen peas; sea salt; freshly ground black pepper; 100 g crumbly goat's cheese; 75 g Parmesan cheese freshly grated

With crispy streaky bacon

Gluten-freegf

“The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Dinner Party Italian Mains Pasta & risotto

Nutrition per serving

Calories 804 40%
Fat 30.3g 43%
Saturates 15.1g 76%
Sugars 6.7g 7%
Protein 32.4g 65%
Carbs 93.4g 36%

Of an adult's reference intake

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Ingredients

1 litre organic chicken or vegetable stock
25 g butter
½ onion , finely chopped
100 g higher-welfare streaky bacon , cut into matchsticks
1 bunch fresh thyme
400 g risotto rice
150 ml white wine
200 g frozen peas
sea salt
freshly ground black pepper
100 g crumbly goat's cheese
75 g Parmesan cheese , freshly grated

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Method

A classic Italian dish that's hard to beat.
Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
After a minute the rice will look slightly translucent. Add the wine and keep stirring.
Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.