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  • Knechtel's Blossom Shop & Farm
  • Knechtel's Blossom Shop & Farm
  • Knechtel's Blossom Shop & Farm
  • Knechtel's Blossom Shop & Farm

Pea and Goat’s Cheese Risotto

Ingredients

  • 1 litre chicken or vegetable stock, preferably organic
  • 70g butter
  • half an onion, finely chopped
  • 100g streaky bacon, cut into matchsticks
  • a bunch of fresh thyme
  • 400g risotto rice
  • 150ml white wine
  • 200g frozen peas
  • sea salt and freshly ground black pepper
  • 115g crumbly goat's cheese
  • 115g freshly grated Parmesan cheese

Directions

  • Step 1. Heat the stock in a saucepan. In a separate pan, heat a knob of the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
  • Step 2. After a minute the rice will look slightly translucent. Add the wine and keep stirring.
  • Step 3. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.