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