A simple and creamy risotto made with creamy goat’s cheese and delicious smoked salmon. It is very easy takes just 20 minutes to make
- 250g packet quick-cook saffron risotto
- 1 level tbsp green pesto
- 100g packet smoked salmon, cut into strips
- 100g packet soft goat’s cheese
- Salt and freshly ground black pepper
Cook the risotto according to the packet instructions, then stir in the pesto and smoked salmon. Heat the risotto through.
Crumble in the goat’s cheese and season. Stir until the cheese starts to melt, then serve immediately.