Basil Pesto, Pea and Goat’s Cheese Risotto
Basil Pesto, Pea and Goat’s Cheese Risotto Difficulty: Easy Cooking time: 30 Serves: 2 Ingredients Share via Method Step 1 - Step 1: Heat the olive oil in a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seggiano.com.
Cooking tools:
- Pan
- Stove
- Ladle
- Wooden spoon
- Mixing bowl
- Colander
- Kettle
- Measuring spoon
- Pitcher
- Serving bowl
Ingredients
- 1 tbsp Lunaio extra virgin olive oil
- 200g Seggiano Arborio risotto rice
- 700ml Vegetable stock
- 100g Frozen peas
- 5 tbsp Seggiano Raw Basil pesto
- 60g Soft Goat’s cheese
- Lunaio Lemon oil, to serve
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