Pesto & goat’s cheese risotto

Ingredients

1. olive oil, for frying
   
2. 200g risotto rice
   
3. 700ml chicken stock or vegetable stock
4. 1 tub fresh pesto
   
5. 100g soft goat’s cheese

Method

1. Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
2. Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.

• kcal 745
• fat 32g
• saturates 12g
• carbs 83g
• sugars 2g
• fibre 4g
• protein 29g
• salt 2.4g

Prep: 2 mins

Cook: 30 mins

Serve: 2

Recipe from Good Food magazine, September 2016