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Pea and goat’s cheese risotto
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Total Time:
30 minutes
Classic Italian pea and ham risotto, effortlessly delicious.
Ingredients:
  • 1 litre organic chicken or vegetable stock
  • ½ an onion
  • 100 g higher-welfare streaky bacon
  • 25 g unsalted butter
  • 1 bunch fresh thyme (30g)
  • 400 g risotto rice
  • 150 ml white wine
  • 200 g frozen peas
  • 100 g crumbly goat's cheese
  • 75 g Parmesan cheese
Instructions:
  • Start by warming the stock in a saucepan. Next, finely chop the onion and cut the bacon into matchsticks. In a separate pan, melt the butter and cook the onion and bacon until the onion is soft. Stir in the thyme leaves and rice, cooking until the rice is slightly translucent. Pour in the wine and stir. Gradually add hot stock and salt, stirring constantly. Toss in the peas when only a couple of ladlefuls of stock remain, and continue stirring. Once the rice is cooked but still slightly firm, season with salt and pepper. Remove from heat and mix in half of the goat's cheese and grate Parmesan over it. Sprinkle the remaining goat's cheese on top. Enjoy while it's still moist and flavorful.

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