Pesto Goats Cheese Risotto Recipes

PESTO & GOAT'S CHEESE RISOTTO

Pesto & goat's cheese risotto image

A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two

Provided by Esther Clark

Time 32m

Number Of Ingredients 5

Ingredients

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

Steps:

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.
Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.

Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium

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