PEA AND GOAT'S CHEESE RISOTTO

 

PEA AND GOAT'S CHEESE RISOTTO

Serves 4

Syn Free, if using the goat's cheese as a HEX.

2 cloves of garlic, finely chopped or crushed
4 (or more, to taste) shallots, finely chopped
250g Arborio rice
650ml hot vegetable stock
250g frozen peas
120g goat's cheese - 4 x HEX's
Half a lemon

In a large pan, fry the garlic and shallots in Frylight until softening.
Add the rice, stir well, then add 200ml of stock. Stir constantly until all the liquid is absorbed.
Keep adding the stock gradually, stirring as you go until all the liquid is absorbed, between each addition.
Remove the risotto from the heat and stir in the goat's cheese, the juice from the lemon and the peas. Continue stirring until the cheese has melted and the peas, defrosted.
Serve on warmed plates with a grind or two of black pepper, maybe with a little watercress on top, as a garnish.