Fancy making a delicious and simple risotto? This classic dish combines creamy goat’s cheese and sweet juicy red peppers to make a melt-the-mouth dinner.
- 2 red peppers, halved and deseeded
- 2tbsps olive oil
- Knob of butter
- 1 onion, peeled and chopped
- 350g risotto rice
- 4tbsps cream sherry
- 1.5 litres hot vegetable stock
- 100-130g log goats’ cheese
- Salt and ground black pepper
- Chopped fresh parsley, for garnish
Put the red pepper halves on a grill rack, skin-side up, and cook under a medium heat until the skin chars. Now put the peppers in a plastic bag and leave them to cool, then peel off the skins and chop the flesh.
Heat the oil and butter in a pan, add the onion and cook it over a medium heat for 5-7 mins, or until it softens but doesn’t colour.
Add the rice to the pan and cook for 1-2 mins, stirring well, then add the sherry to the pan and stir until most of it evaporates.
Gradually add the hot vegetable stock to the pan, stirring with each addition of liquid, adding enough stock until the rice is just tender.
Cut 4 slices of goats’ cheese and reserve. Chop the rest and stir into the risotto, then add the red pepper and season. Spoon into bowls and place a slice of goats’ cheese on each, grinding over some black pepper before serving. Garnish with chopped parsley.
To save time you could use roasted red peppers from a jar which have been packed in oil or brine, but drain them well before using