Pea and goats cheese risotto

Name: Pea and goats cheese risotto
Cuisine: European, Mediterranean
Ingredients: 11/2 tsp olive oil; 1/2 white onion, peeled and finely chopped; 1 clove garlic, peeled and crushed; 65g risotto rice; 1 vegetable stock cube, made up with 400ml boiling water; Handful of baby leaf spinach; 20g goat's cheese; Handful pea shoots, rocket or watercress; 120g frozen peas, defrosted

2 steps

If you make double the recipe, the risotto will either freeze or keep in the fridge for up to two days. The best way to freeze this dish is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet it’ll defrost far more quickly and also take up less freezer space.

Updated at: Thu, 17 Aug 2023 12:55:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories681.9 kcal (34%)

Total Fat33.2 g (47%)

Carbs80.2 g (31%)

Sugars10.7 g (12%)

Protein17.5 g (35%)

Sodium1068.1 mg (53%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

5 ½ tspolive oil

0.5white onion

peeled and finely chopped

1garlic

clove, peeled and crushed

65grisotto rice

1vegetable stock cube

made up with 400ml boiling water

120gfrozen peas

Instructions

Step 1

Heat the oil a shallow, heavy based saucepan. Add the onion and garlic and fry gently for 3–4 minutes until soft. Add the rice, fry for a minute then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for 10 minutes, gradually adding stock until you have roughly 100ml left.

Step 2

Once the rice is cooked but still retains a bit of bite, take the pan off the heat. Take the remaining 100ml of stock and pour it into a liquidiser with the spinach and half of the peas and blend until smooth. Pour the mixture into the pan with the rice and set back over a gentle heat. Stir in the remaining peas, cook for a minute then pour into a serving bowl. Dot the cheese over the top then finish with a handful of pea shoots or salad leaves.