An Italian classic, this creamy pea and goat cheese risotto with basil and lemon is sure to rock your taste buds as a side dish or main course.
- 6 cups vegetable stock - seasoned to taste
- 1.5 cups risotto rice (arborio or carnaroli)
- 1/3 cup honey goat cheese
- 1 cup fresh or frozen green peas
- 3 tbsp butter
- 1/2 cup onion -minced
- 1/4 cup white wine
- 1 lemon
- 1/4 cup fresh basil leaves
- 2 tbsp onion chives -snipped
- 1/4 cup parmesan cheese
- 1/2 tsp sea salt + more to taste
- 1 tbsp extra virgin olive oil
Warm up the vegetable stock and season to your taste. Add the peas and allow them to warm through.
Heat up a large skillet on medium low flame and add the butter. Once melted add the onion and pinch of sea salt and saute until translucent.
Stir in the rice and toss to coat in the butter. Add the wine and stir again until almost fully absorbed by the rice.
Start adding a ladle at a time of the warm stock but leave the peas behind until the very end. You want to maintain on constant simmer.
Keep adding stock and simmer until the rice is al dente.
Add the green peas, parmesan and goat cheese and stir to combine well. Squeeze in the juice from half of the lemon and add a little more stock If needed to loosen up the risotto.
Sprinkle with the chives and fresh basil leaves. Serve with a drizzle of extra virgin olive oil, extra lemon wedges on the side and garnished with more green peas.