Pesto & goat cheese risotto

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.

Serves 2

Ingredients

  • olive oil
  • 200g risotto rice
  • 700ml vegetable stock
  • 3 tbsp dried pesto
  • 100g goat cheese
  • 1 tin broad beans

Method

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.

Pesto Pasta

I generally wouldn’t choose to eat Italian food in a restaurant, but when I’m at home sometimes I find pasta to be a real comfort food. It’s great after a long gym session when I can really appreciate a mountain of carbs like this and I think everyone loves pesto. If you buy the pasta ready-made it can be really quick to throw together too. Here I’ve used fresh pasta from the supermarket which doesn’t taste any different from when I’ve actually made pasta. I got the recipe from ‘Gino’s pasta’.

Serves 4

Ingredients

  • 500g tagliatele pasta
  • 50g fresh basil
  • 50g pine nuts
  • 1 clove garlic
  • 130ml olive oil
  • 25g parmesan (more to serve)
  • 150g frozen peas
  • salt and pepper

Method

1.) Put the basil, pine nuts and garlic in a food processor, pour in the oil and blitz until smooth.

2.) Grate 25g parmesan and add to the pesto mix. Grate a bit of extra parmesan for a garnish.

3.) Cook the pasta until done. 1 minute from the end, add the peas and cook until hot. Drain off the water then add the pesto into the pan with the pasta. Sprinkle in some salt and pepper and stir through.

4.) Serve into dishes and garnish with a bit more parmesan and that’s all there is to it!