Celebrity chef James Tanner has produced an easy risotto dish with garden peas, mushrooms and goat’s cheese that takes just 15 minutes to make and costs just £2.35 a person.
So it’s cheap and quick meal to enjoy in the mid-week madness of running a family.
Risotto recipes are a great way to enjoy carbohydrates but not as stodgy as a traditional pasta bake, so you can please the kids and husband and yourself.
Also because the ingredients are all melted down into a creamy sauce, you can use cheese that is slightly dried out – for example, the rind of a Parmesan block- for flavour without compromising the dish.
Watch how to make James Tanner pea and goat’s cheese risotto
- 2 x long-grain express microwave rice 300g frozen garden peas 2 cloves of garlic 1 onion 200g chestnut mushrooms sliced 100g goat's cheese log ¾ pint of vegetable stock 1tbsp of vegetable oil 1tbsp of extra virgin Olive oil (optional)
Heat ½ pint of the vegetable stock and bring to a simmer. Next add 200g of the frozen peas; cook for 1 min then blend and pass mixture through a fine sieve.
Heat a non-stick pan and add a splash of vegetable oil. Finely chop the garlic and onion, and sauté together for 1 min. Add sliced mushrooms and cook for a further minute.
Add the long-grain rice rice to the frying pan and stir through the vegetables. Add pea puree mixture and cook for 2 mins then crumble in ¾ of the goat’s cheese and the remaining whole peas and cook for a further minute.
Loosen the mixture with the remaining hot stock and season to taste. Spoon the mixture into bowls and crumble the remaining goats cheese over the top before drizzling with extra virgin olive oil and serving.
Top tip for making James Tanner pea and goat’s cheese risotto
Don't wash mushrooms, but wipe them with a damp cloth. This stops them from acting like a sponge and becoming tough.