Goat’s cheese and sun-dried tomato risotto
- April 2018
- Serves 4-6
- Hands-on time 40 min
We’ve stirred creamy goat’s curd through this risotto for an even creamier texture, before topping with extra slices of goat’s cheese. Bake until bubbling and golden on top before serving.
- Vegetarian recipes
- 18.6g (8.5g saturated)
- 59.2g (8.9g sugars)
- 2 tbsp olive oil, plus extra to brush
- 1 large onion, finely chopped
- 1 large celery stick, finely chopped
- 1.2 litres fresh vegetable stock
- 350g risotto rice
- 200ml dry white wine
- 25g parmesan or vegetarian alternative, grated
- 100g goat’s curd (we like Ribblesdale) or soft goat’s cheese
- 100g sun-dried tomatoes (from a jar), roughly chopped
- Large handful rocket
- 200g rinded goat’s cheese log, cut into 4 even discs (we used 2 x 100g Capricorn goat’s cheeses)
- A few fresh basil leaves
- Heat the oil in a large, deep heavy-based frying pan or sauté pan and gently fry the onion and celery with a pinch of salt for about 10 minutes until softened. Meanwhile, heat the stock in a pan until simmering, then keep warm on a low heat.
- Stir the rice into the onion and celery and cook for 1-2 minutes. Pour in the wine, bring up to a fast simmer and bubble until the wine has mostly evaporated. Start adding the stock, a ladleful at a time, stirring often, only adding more stock once the liquid has been absorbed. Keep adding stock until the rice is tender (you may not need it all; this should take around 20 minutes). Heat the grill to medium.
- Stir the grated cheese, goat’s curd (or soft goat’s cheese), sun-dried tomatoes and rocket into the risotto. Taste and add salt and black pepper.
- Brush the goat’s cheese discs with olive oil, put on a baking sheet and grill for 5 minutes until golden. Serve the risotto topped with the grilled cheese, scattered with the basil.
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