Pea Goat Cheese Risotto Recipe

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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.

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Ingredients

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Warm up the vegetable stock and season to your taste. Add the peas and allow them to warm through.

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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.

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Stir in the rice and toss to coat in the butter. Add the wine and stir again until almost fully absorbed by the rice.

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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.

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Keep adding stock and simmer until the rice is al dente.

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Swipe Up

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Pea Goat Cheese Risotto Recipe

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.

Ingredients

Vegetable stock Risotto rice Honey goat cheese Green peas Butter Onion White wine Lemon Basil leaves Onion chives Parmesan cheese Sea salt 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.

Swipe Up

for the full recipe

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