- Serving: 2
Nutrition facts (per portion)
- Calories: 745
- Fat Content: 32g
- Saturated Fat Content: 12g
- Carbohydrate Content: 83g
- Sugar Content: 2g
- Fiber Content: 4g
- Protein Content: 29g
- Sodium Content: 2.4g
Pesto & goat’s cheese risotto
Ingredients
- olive-oil - olive oil, for frying
- risotto-rice - 200g risotto rice
- chicken-stock - 700ml chicken stock or vegetable stock
- pesto - 1 tub fresh pesto
- goat's-cheese - 100g soft goat's cheese
Instructions
- 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.
- Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.
Five ingredients or less recipe for 2 people, takes only 30 mins; recipe has olive oil, risotto rice, chicken stock, pesto and goat’s cheese.
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