Ingredients

• 25g/1oz unsalted butter
• 1 tbsp olive oil
• ½ onion
• finely sliced
• 1 garlic clove
• finely chopped
• 150g/5½oz risotto rice
• 50ml/2fl oz white wine
• 300ml/10fl oz hot chicken stock
• 50g/1½oz goats' cheese
• 50ml/2fl oz double cream
• 1 lemon
• zest only
• 1 tsp chopped fresh chives
• 1 tsp chopped fresh parsley
• 1 tbsp chopped fresh chervil
• freshly ground black pepper

Directions

• Melt the butter with the oil in a saucepan. Place the onion and garlic into the pan and cook gently for 2-3 minutes.
• Add the rice and wine to the pan
• bring to the boil and cook until the wine is absorbed.
• Add the hot stock to the pan and simmer for 8-10 minutes.
• Add the goats' cheese
• cream
• lemon zest and herbs to the pan
• stir well and season with pepper only. Cook for a further 2-3 minutes
• or until the rice is al dente.
• To serve
• transfer the risotto to a warmed serving bowl.