goat cheese and sun dried tomato risotto

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Goat cheese and sun dried tomato risotto

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

We’ve stirred creamy goat’s curd through this risotto for an even creamier texture, before topping with extra slices of goat’s cheese. Bake until bubbling and golden on top before serving.

Ingredients

2 tbsp olive oil, plus extra to brush

1 large onion, finely chopped

1 large celery stick, finely chopped

1.2 litres fresh vegetable stock

350g risotto rice

200ml dry white wine

25g parmesan or vegetarian alternative, grated

100g goat’s curd (we like Ribblesdale) or soft goat’s cheese

100g sun-dried tomatoes (from a jar), roughly chopped

Large handful rocket

200g rinded goat’s cheese log, cut into 4 even discs (we used 2 x 100g Capricorn goat’s cheeses)

A few fresh basil leaves

Directions

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Techniques

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Ingredients

Goat cheese and sun dried tomato risotto

Ingredients

Directions

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