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

Nutrition per serving

  • kcal 745
  • fat 32g
  • saturates 12g
  • carbs 83g
  • sugars 2g
  • fibre 4g
  • protein 29g
  • salt 2.4g


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


  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.

Suggested recipes from this collection...