Lemon, garden peas and Capricorn goats' cheese risotto

The Lubborn Creamery has kindly given us permission to reproduce this lovely rich and creamy vegetarian risotto recipe.

Lemon, garden peas and Capricorn goats' cheese risotto

Servings:	Serves 2
Calories per serving:	600
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Different! 4/5 Never usually add cheese to rice - this made a nice change. Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 x100g Capricorn® goats cheese
• 150g risotto rice
• 250ml vegetable stock
• 75ml white wine
• 25ml double cream
• ½ small onion, diced
• ½ leek, diced
• 100g cooked garden peas
• ½ fresh lemon, juiced and zested
• 40g butter
• sea salt
• Freshly ground black pepper

Method

1. Melt the butter over a low heat in a thick bottom pan.
2. Add the onion and cook until translucent and soft.
3. Add the rice and cook for a few minutes, again until translucent.
4. Pour in the wine and reduce the liquid by half, then add the stock a little at a time.
5. Crumble in the Capricorn® goats cheese and pour in the cream, stir well.
6. Season with salt and pepper. Cook for a further 40 mins, then stir in the peas and lemon juice and zest.
7. Check the rice is cooked and the sauce is loose and creamy.

Serving suggestions

Place into two bowls and serve.

Chef's notes

For a lighter alternative, use crème fraîche instead of double cream and a low-fat spread instead of butter.

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