Name: Goats’ cheese and sundried tomato risotto recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 6
Ingredients: 2tbsp olive oil; 1 large onion, chopped; 1 stick celery, chopped; 350g risotto rice; 200ml white wine; 1l veg or chicken stock, hot; 50g butter; 25g Parmesan, grated; 4 slices goats' cheese; 100g goats’ cheese, diced; 100g sundried tomatoes, chopped; 50g rocket

By GoodtoKnow

published 19 July 2015

Delicious goats’ cheese and sundried tomato risotto is a delicious midweek meal that only takes 25 mins to make. If you're bored of the same old risotto, add some creamy goats' cheese and tangy sundried tomatoes to the mix to give it a summery feel.

Ingredients

2tbsp olive oil
1 large onion, chopped
1 stick celery, chopped
350g risotto rice
200ml white wine
1l veg or chicken stock, hot
50g butter
25g Parmesan, grated
4 slices goats' cheese
100g goats’ cheese, diced
100g sundried tomatoes, chopped
50g rocket

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Method

Heat the oil in a large, heavy-based pan and gently cook the onion and celery until softened. This will take about 10 mins.
Stir in the risotto rice and cook for 1 min. Add the wine and cook, stirring, until absorbed.
Next, start adding the stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice. Stir in the butter and Parmesan, check the seasoning and and serve.
Drizzle the goats’ cheese slices with a little olive oil and grill until golden. Meanwhile, stir in the chopped goats' cheese, 25g grated Parmesan and chopped tomatoes. Serve with the rocket and grilled cheese.

Top Tip for making Goats’ cheese and sundried tomato risotto

Any leftover risotto store in an airtight Tupperware in the fridge for up to 2 days making sure you reheat throughly before serving.

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