Red onion and goats' cheese risotto
A tasty risotto for one which could easily be made for more. Stirring the risotto constantly develops its creamy texture.
Ingredients
Serves: 1
- 1 red onion, chopped
- 1 green pepper, chopped
- 1 tablespoon oil
- 100g risotto rice
- 400ml vegetable stock
- 100g soft goats' cheese
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat your pan on a medium heat. Fry the onion and pepper in the oil until both are soft.
- Add the risotto rice and fry for 1 minute until completely coated in oil.
- Add 1/3 of the stock and stir well. Keep stirring until all the stock is soaked up.
- 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.
- 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:
(7)
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