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Pesto & goat's cheese risotto

A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two

  • Prep: 2 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 745
  • Carbohydrates 83
  • Saturated Fat 12
  • Sugar 2
  • Protein 29
  • Fat 32
  • Fibre 4
  • Salt 2.4

Nutrition per serving

  • Calories 745
  • Carbohydrates 83
  • Saturated Fat 12
  • Sugar 2
  • Protein 29
  • Fat 32
  • Fibre 4
  • Salt 2.4

Ingredients

  • olive oil, for frying
  • 200g risotto rice
  • 700ml chicken stock or vegetable stock
  • 1 tub fresh pesto
  • 100g soft goat's cheese

Method

  1. 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.

  2. Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.

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