Basil Pesto, Walnut & Goats Cheese Risotto - St Helen's Farm Goat's Milk
Instructions - In a frying pan add the St Helen’s Farm Butter until melted then add the garlic and shallots and fry on a medium heat until soft and translucent
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Serving bowl
Ingredients
- 20g St Helens Farm Goats Butter, softened
- 3 cloves garlic, finely chopped
- 75g shallots, finely chopped
- 150g Carnaroli or arborio risotto rice
- 50g walnut halves, roughly chopped, plus more for serving
- 350ml vegetable stock
- 100ml white wine
- 3 tsp basil pesto
- 100g St Helen’s Mild Goats Cheese
- 50g St Helen’s Mature Goats Cheese
- Sea salt flakes and black pepper to taste
- Honey, for serving
- Fresh basil leaves for serving
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