adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Oven-baked risotto with pesto and goat's curd
Oven-baked risotto with pesto and goat's curd
0 Likes
Prep Time:
25 minutes
Cook Time:
28 minutes
Total Time:
53 minutes
Effortless and inventive recipe for a relaxed weeknight meal.
Ingredients:
  • 50g unsalted butter
  • 80ml olive oil
  • 1 onion, finely chopped
  • 400g arborio rice
  • 100ml dry white wine
  • 1L (4 cups) vegetable or chicken style liquid stock
  • 40g pine nut
  • 2 firmly packed cups basil leaves
  • 1 garlic clove, chopped
  • 100g parmesan
  • 100g goat's curd (see note) or soft goat’s cheese
  • Vine-ripened cherry tomatoes, to serve
  • Watercress sprigs, to serve
Instructions:
  • Preheat your oven to 160°C and generously grease a 2-litre baking dish.
  • In a frypan over medium heat, melt half the butter with 1 tablespoon of oil. Sauté the onion, stirring occasionally, for 2-3 minutes until softened.
  • Cook the softened rice in the mixture until coated. Stir in wine and cook for a minute until absorbed. Add stock, bring to a boil, season, and bake uncovered for 25 minutes or until most liquid is absorbed. Let rest covered while preparing pesto.
  • Combine pine nuts, garlic, basil, and half of the parmesan in a food processor. Pulse until mixed, then gradually pour in the remaining oil with the processor running until a paste forms.
  • Combine the pesto and remaining butter with the cooked risotto. Serve in warmed bowls and garnish with goat's curd or crumbled goat's cheese, tomatoes, watercress, and the rest of the parmesan.

Similar Recipes