Pesto & goat's cheese risotto

Pesto & goat's cheese risotto

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(2 ratings)

Prep: 2 mins Cook: 30 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal745
  • fat32g
  • saturates12g
  • carbs83g
  • sugars2g
  • fibre4g
  • protein29g
  • salt2.4g
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Ingredients

  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g risotto rice
    Risotto rice

    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

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 100g soft goat's cheese

Method

  1. 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.

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

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Comments, questions and tips

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Comments (3)

eleanorehodge's picture

I love pesto. I love goat's cheese. I love risotto. This seemed perfect for me, so I made it tonight! Do I like it? No. It's actually disgusting. It is so salty that I just... Cannot eat it. Made the recipe exactly as specified. Risotto should be light with delicate flavours, but this is heavy and simply grim. I will never make it again! Urgh!

nesmuscat's picture

Can you specify the approximate measurements of a tub of pesto please?

EMB88's picture
3.75

I used a 130g Tescos finest pesto with fresh basil, worked beautifully,

Questions (0)

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Tips (1)

EMB88's picture
3.75

Beautiful, rich, easy to make dinner.
I only used about 3/4 of the cheese though and served with some crusty ciabatta, lovely!