Pea and Goats’ Cheese Risotto

A nutritious, low-cost vegetarian risotto featuring rice, peas, and creamy goats' cheese for a warm, comforting meal.

Vegetarian Cheese Budget-Friendly Peas Risotto

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

76.9g

per serving

307.6 g total

Fat

19.9g

per serving

79.5 g total

Protein

15g

per serving

59.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

125

Goats Cheese

soft

GrainsCereals

300

Risotto Rice

Liquids

litre

Vegetable Stock

made with a stock cube

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

to taste

Vegetables

piece

Onion

finely diced

200

Pea

frozen, defrosted

Method

Fold in most of the goats' cheese and top with the remainder to serve.

Melt butter in a large heavy-based saucepan over medium heat.

Sauté the diced onion with a pinch of salt until translucent.

Stir in the rice and cook for 2 minutes until edges are translucent.

Gradually add stock by the ladleful, stirring continuously until each portion is absorbed.

Stir in the peas once the rice is soft with a slight bite.

Allow to stand for 3 minutes over low heat to warm the peas.

Warm the vegetable stock in a pan over a low heat.