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Goats cheese risotto

Heat the stock

1 litre chicken or vegetable stock

Heat the stock and simmer in a saucepan
Make the risotto

75g butter

1 large onion, chopped

1 bay leaf

Melt the butter in a large pan and gently cook the onion for 5 minutes until soft.

350g arborio or carnaroli risotto rice

Add the rice and stir to coat with the butter.

200ml dry white wine

Simmer the wine for 2 minutes to evaporate.

1 ladleful of above simmering stock

Add the ladleful of stock and stir over a moderate heat until it has been absorbed by the rice, about 2 minutes. Repeat this until most of the stock is used and the rice is nearly cooked, about 15 mins.

100g goats cheese, diced

100g sun dried tomatoes, drained and sliced

50g rocket, chopped

Cook for another 5 minutes when the rice should be cooked and the cheese partly melted. Add more stock if required to keep the risotto loose but not soupy.

25g butter

25g parmesan cheese, freshly grated

Stir in and season to taste. Taste the rice and when cooked, cover the pan and leave for 1 minute.
Grill the goats cheese topping

4 slices hard goats cheese

Grill one side only, until golden about 2 mins


Serve on individual plates topped with the grilled goats cheese and a twist of black pepper.