• 150g Risotto Rice
  • Vegetable Stock
  • 1/2 an Onion, Diced
  • x2 Cloves Garlic
  • 1/2 a Lemon
  • 50g Soft Goats Cheese
  • 2x Tsp Basil Pesto
  • 1/2 a Courgette - Sliced the quartered
  • 6-8 Cherry Tomato's
  • Handful of Parmesan + extra to serve


  • STEP 1
    Turn on the oven to approx 150' (Fan), place the tomatoes in an oven proof dish, drizzle over olive oil and season well with salt & pepper. Put the tomatoes in the oven.
  • STEP 2
    Fry the onions in olive oil for approx 5 mins. Once softened added the crushed garlic cloves and the risotto rice and season well with black pepper. Cook for a further minute then add a glug of the stock and stir.
  • STEP 3
    Heat a separate pan and fry the courgette until just browning. Meanwhile continue to stir the rice, adding more stock as the liquid is absorbed.
  • STEP 4
    Once the rice is cooked through, stir in the pesto, the lemon juice and a handful of Parmesan.
  • STEP 5
    Spoon a portion of the rice into a bowl. Arrange the goats cheese on top of this, followed by the courgette and finally the cherry tomatoes from the oven. Add a sprinkle of Parmesan and serve!

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