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Pea and goat's cheese risotto

Recipe from: 12 March 2012
Spring risotto

Ingredients 13
Servings 2-4
Time 00:15


  • 500
    arborio rice
  • 4
    chicken stock
  • olive oil
  • 2
  • 2
    fresh or frozen peas
  • 1
  • zest and juice of a lemon
  • 250
    young green beans- steamed and chopped diagonally.
  • 1
    log of goat's cheese
  • salt and black pepper
  • freshly grated parmesan cheese
  • 2
    sour cream
  • knob of butter


Cook the peas in some water with the mint. When cooked, drain and process the peas until you have a green chunky consistency. Keep the peas warm.

Heat your chicken stock and keep hot in a separate pot.

Heat oil in a large, heavy saucepan over low heat. Add the leeks and saute for about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.

Add the wine and stir until absorbed, about 2 minutes. Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed.

Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes.

Now add the mushy peas, parmesan, butter and sour cream and stir in quickly. Taste and season if needed.

Add the lemon juice and zest. Serve with crumbled goat's cheese and the steamed green beans.

More parmesan can be added if so desired.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.



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