Ingredients

• 1 litre vegetable stock (made with a stock cube)
• 50g/1¾oz butter
• 1 onion
• finely diced
• 300g/10oz risotto rice
• 200g/7oz frozen peas
• defrosted
• 125g/4½oz soft goats’ cheese
• salt and black pepper

Directions

• Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.
• Heat a large heavy-based saucepan over a medium heat. Add the butter and
• once melted
• add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice
• making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes
• or until the grains become translucent at the outer edges.
• Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat
• waiting for the stock to absorb before adding more. Stir continuously.
• Once three quarters of the stock has been incorporated
• taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready
• stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary.
• Just before serving
• dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top.