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
WEIGHT CONVERTER
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Lemon chicken and pea risotto
This delicious and healthy lemon chicken and pea risotto recipe is so easy to make at home. Plus it will take only 45 mins to prepare and cook
By Octavia Lillywhite Published
-
Chicken and pea risotto
This delicious chicken and pea risotto is flavoured with thyme, white wine and Parmesan cheese for a rich, creamy dish that all the family will love.
By Octavia Lillywhite Published
-
Mushroom, bacon and pea risotto
Mushroom, bacon and pea risotto is a great dish if you're stuck with leftovers in the fridge, and it's the perfect alternative to a Carbonara or bacon and mushroom pasta
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published