Easy Goat Cheese, Pea and Broccoli Risotto
Preparation
5 minutes
Cooking
10 minutes
Serves
4
Ingredients
500g pouch Basmati rice
200ml vegetable stock
2 tbsp olive oil
4 spring onions, finely chopped
200g fresh broccoli
200g frozen peas, defrosted
125g Northside Fine Foods Goats Cheese Fetta, crumbled
Method
1. Put the oil in large pan or wok and add the onions on medium heat and cook until they turn soft
2. Add the rice into the pan ensuring it is covered in the oil and turn the heat up slightly
3. Add the vegetable stock and stir through reducing the heat slightly. Continue to stir and cook for about 8-9 minutes or until most of the stock has been absorbed
4. Steam the broccoli trees until they are soft then cut them into smaller pieces if the trees are quite large
5. Add the broccoli and the peas to the rice mix and turn the heat back up slightly. Stir all ingredients through for a few minutes then add most of the goat cheese and stir it through
6. Portion out into your desired serving bowls and with the remaining cheese, add crumbs of it on top as a garnish