Pea And Goats Cheese Risotto Recipe - With Wine Match

Risottos pair well with both reds and whites so consider the other ingredients when choosing a wine match - the combination of sweet peas and salty goats cheese call for a vibrant white with lots of fruit flavour - try northern Italian whites from Cortese or Garganega.
Ingredients
1 TBSP OLIVE OIL

1 ONION, FINELY CHOPPED

2 CLOVES OF GARLIC, FINELY CHOPPED

350G ARBORIO RISOTTO RICE

1.5 LITRES CHICKEN STOCK, MADE FROM 2 STOCK CUBES, HOT
150ML WHITE WINE

400G FROZEN PETIT POIS

100G LOG OF GOATS' CHEESE, SLICED INTO FOUR ROUNDS

150G PARMESAN CHEESE, GRATED

FEW BASIL LEAVES

Recipe Method

1. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté until soft and translucent.


2. Stir in the rice and mix until coated all over with the oil.


3. Add the wine and bubble for a few minutes until most of the wine has been absorbed into the rice.


4.Add a ladleful of the hot stock, stirring continuously until it’s absorbed. Repeat until all but two ladles of stock remain (slightly more or less stock may be needed).


5. Add the last 2 ladles of stock along with the peas. Stir to heat through.


6. Grill the goats’ cheese rounds lightly. Add the parmesan to the risotto, mix well, serve on warmed plates with the goats cheese rounds on top and sprinkle with basil.



Wine Match

Our Peas and Goats' Cheese Risotto calls for a pairing that's vibrant with lots of fruit flavour. Italian whites such as Cortese and Garganega would pair brilliantly.


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