Just come back from holiday so got some catching up to do on blogging. I made this pesto and goat cheese risotto a while back using some dried pesto that I got from TK Maxx. I love perusing the food aisles in there and I have some parmesan truffle cream to find a use for. This recipe was on BBC Good Food – I’m really starting to wonder if I need a separate risotto tag on my blog.
- olive oil
- 200g risotto rice
- 700ml vegetable stock
- 3 tbsp dried pesto
- 100g goat cheese
- 1 tin broad beans
1.) Make up the stock
2.) Heat up a tbsp of oil in a saucepan then add the rice and the pesto.
3.) Toast the rice for 1 minute then add ladlefuls of the stock, simmering until the liquid mostly disappears
4.) Continue until all the stock has been absorbed
5.) Drain the tin of beans and add them to the pan
6.) Cook for a minute then add half the goat cheese, stir to dissolve in the risotto.
7.) Cut the remaining goat cheese into chunks. Serve the risotto and plate up the rest of the cheese.