Red onion and goats' cheese risotto

    40 min

    A tasty risotto for one which could easily be made for more. Stirring the risotto constantly develops its creamy texture.


    Cardiganshire, Wales, UK
    31 people made this

    Serves: 1 

    • 1 red onion, chopped
    • 1 green pepper, chopped
    • 1 tablespoon oil
    • 100g risotto rice
    • 400ml vegetable stock
    • 100g soft goats' cheese

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat your pan on a medium heat. Fry the onion and pepper in the oil until both are soft.
    2. Add the risotto rice and fry for 1 minute until completely coated in oil.
    3. Add 1/3 of the stock and stir well. Keep stirring until all the stock is soaked up.
    4. Stir the risotto for 25 minutes, adding a third of the stock once each third has been absorbed. Stir until the rice is creamy and tender.
    5. Stir in 75g of the goats' cheese until melted. Serve with 25g of goats' cheese crumbled over the top. Enjoy.

    Use for leftovers

    Leftovers are great stuffed in a roasted whole pepper.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    Excellent  -  29 Aug 2012


    I tweaked a bit by adding peas and bacon pieces and only had soft goats cheese not hard. But it was really nice  -  13 Sep 2017


    The amount of rice took a lot more stock and time stirring then stated but I think that's because I added it too fast. I tried it before adding the cheese and it was very yummy. I then added 50g soft cheese rather than goats cheese and it was so rich I couldn't eat it but I will be making this again without the cheese, which was my own fault x  -  10 Jun 2015