Pesto & goat's cheese risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- olive oilfor frying
- 200g risotto rice
- 700ml chicken stockor vegetable stock
- 1 tub fresh pesto
- 100g soft goat's cheese
Nutrition: per serving
- kcal745
- fat32g
- saturates12g
- carbs83g
- sugars2g
- fibre4g
- protein29g
- salt2.4g
Method
step 1
Pour 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.
step 2
Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.
