Cheese & Tomato Risotto
Member recipe by kaykinnykins
A warming meal with goats cheese and sundried tomatoes, ready in just over half an hour and simple to follow. Add meat, like ham for a carnivorous meal.
- Olive Oil
- 1/2 Onion
- 200g Risotto Rice
- 700ml Vegetable Stock
- 40g Goats Cheese
- 85g Sundried Tomatoes
- Pinch of Salt
- Pinch of Pepper
- Chopped up Basil
- Chopped up Parsley
- Heat up the olive oil in a pan, throw in the chopped up onion and leave on a low heat until browned.
- Add in the rice and stir well into the olive oil. Pour over the stock and leave for 30 minutes, stiring regularily.
- Add in the goats cheese, herbs and sundried tomatoes. Mix well and leave for a further five minutes.
- Serve straight away
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