- olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 700ml chicken stock or vegetable stock
- 1 tub fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 100g soft goat's cheese
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.