Pesto, Pea and Goat’s Cheese Risotto
This creamy risotto is fresh, vibrant and full of flavour. Made with Seggiano Raw Basil Pesto, it’s gently cooked until perfectly tender and velvety. Finished with basil pesto, sweet peas and soft goat’s cheese, it’s a simple yet elegant vegetarian dish.
Serves
2
Featuring
Seggiano Raw Basil Pesto
Ingredients
1 tbsp Extra Virgin Olive Oil
200g Arborio Risotto Rice
700ml Potts Vegetable Stock
100g frozen peas
5 tbsp Seggiano Raw Basil Pesto
60g soft goat’s cheese
Lemon oil, to serve
All ingredients are available to purchase in our Farm Shop
Method
- Heat the olive oil in a large, wide pan over a medium-low heat. Add the rice and stir well to coat, toasting gently for 2–3 minutes until the grains start to turn slightly translucent.
- Add the vegetable stock a ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is tender but still has a slight bite.
- Meanwhile, place the peas in a bowl and cover with boiling water to defrost. Drain, then stir into the risotto and cook for a further 5 minutes.
- Remove from the heat and stir through most of the basil pesto along with two-thirds of the goat’s cheese, allowing it to melt into the rice.
- Spoon into bowls, then finish with the remaining pesto and goat’s cheese. Drizzle over a little lemon oil just before serving.
