Pea and Goat’s Cheese Risotto

Pea and goats cheese risotto recipe


  • 1tbsp Lunaio Extra Virgin Olive Oil
  • 200g Seggiano Arborio Risotto Rice
  • 700ml vegetable stock
  • 100g frozen peas
  • 5tbsp Seggiano Raw Basil Pesto
  • 60g soft goats’ cheese
  • Lunaio Lemon Oil, to serve

This easy-to-make authentic goat’s cheese risotto dish can be on the table in half an hour!

Serves: 2
Cooking time: 30min

How to make Goat’s Cheese Risotto recipe:

  1. Heat the olive oil in a large flat-bottomed pan over a medium/low heat then add the rice. Stir to coat the grains in oil and toast for 2-3min, stirring continuously until the rice is slightly translucent.
  2. Add the stock a ladleful at a time, and simmer gently until the liquid has been absorbed before adding more, stirring frequently. Cook until the rice is al dente.
  3. Meanwhile, tip the peas into a bowl or jug and cover with boiling water. Once defrosted, drain the water then stir the peas into the risotto. Cook for a further 5min or until the rice is tender.
  4. Remove from the heat and stir through 4tbsp basil pesto and two thirds of the goat’s cheese.
  5. Divide between two serving bowls, swirl through the remaining pesto and goats’ cheese and finish with a drizzle of lemon oil.

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Also try our Pumpkin Risotto With Watercress Pesto recipe.

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