Broad bean, pea and goat’s cheese risotto

November 17, 2008 (Last Updated: January 11, 2019)

Delicate spring beans and peas stand up nicely to tangy goat’s cheese. The lemon zest cuts through the richness and adds a fresh dimension.

TO DRINK: Ataraxia Chardonnay has enough richness for the risotto and firm, zesty acidity for the creaminess of the goat’s cheese.

Print Recipe

Broad bean, pea and goat's cheese risotto

Serves: 4
Cooking Time: 40 mins

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

Instructions

1

Heat the olive oil in a deep, heavy-based saucepan and sauté the onion until softened.

2

Add the rice, stirring continuously, until the grains take on a translucent hue, about 5 minutes. Add the wine, stirring continuously until it bubbles up and is absorbed by the rice.

3

Add a ladle of stock to the rice mixture, stirring continuously, until the stock is absorbed. Continue adding one ladle at a time until the rice is almost cooked, about 20 minutes.

4

Add the broad beans and peas. Continue adding the last few ladles of stock, stirring, until the peas and rice are cooked. Add the lemon zest.

5

Remove the saucepan from the heat and stir in the Parmesan and butter.

6

Divide the risotto among four bowls and serve immediately, topped with goat’s cheese and wild rocket.

 

 

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November 17, 2008 (Last Updated: January 11, 2019) By
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