Broad bean, pea and goat’s cheese risotto – Food & Home Magazine
Delicate broad beans and peas with tangy goat's cheese in a creamy risotto. Lemon zest adds freshness; serves 4 in 40 mins. Perfect for spring!
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 www.foodandhome.co.za.
Ingredients
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 400g arborio rice
- 150ml dry white wine
- 1½ litres hot chicken stock
- 300g broad beans, blanched and shelled
- 200g frozen peas
- zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) Parmesan, grated
- a knob of butter
- 100g goat’s cheese
- wild rocket, to garnish
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