Pesto & goat’s cheese risotto
By Esther Clark
A risotto that's bursting with fresh Italian flavours – simple to make, it's the perfect no-fuss midweek meal for two
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Prep:2 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 745
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fat 32g
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saturates 12g
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carbs 83g
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sugars 2g
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fibre 4g
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protein 29g
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salt 2.4g
Ingredients
- olive oil, for frying
- 200g risotto rice
- 700ml chicken stock or vegetable stock
- 1 tub fresh pesto
- 100g soft goat's cheese
Method
Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.
