What you'll need:
- 1 litre veg stock (made with a cube is fine)
- 50g butter
- 1 onion, finely diced
- 300g risotto rice
- 125g soft goats’ cheese
- 200g frozen peas, defrosted
- Salt and pepper
Time: 30 mins
Heat a heavy-based saucepan over a medium heat. Chuck in your butter, and allow to melt. Add the onion and a pinch of salt, and cook until softened and translucent. Now you want to pour in the risotto rice, and stir it up well to ensure all the grains are nicely coated in butter. Cook for 2 minutes.
Pour in a ladleful of warm stock to the rice, and stir. Once the rice has absorbed the liquid, it’s time for another ladleful. Once you’ve used about ¾ of the stock and it has been soaked up by the rice, it’s time to test it - you want the rice tender, but still with a little bit of bite. If you need more stock and time, then go ahead with the final quarter. Once satisfied, stir in the peas, and cook for 2 minutes.
When you’re ready to serve, season well with salt and pepper, and dot the top of the risotto with ¾ of the cheese, giving it a bit of a stir to incorporate. Serve in a wide bowl with the remainder of the cheese scattered on top.
This dish deserves to be paired with a classy, pure Sauvignon Blanc from Bergerac, France such as the Chateau Les Bardoulets Blanc 2017. It is going to be a winner with delicious creamy goats’ cheese dishes such as this!
There you have it -- a delicious recipe for Pea and Goats’ Cheese Risotto!
Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.