Pesto & Goats Cheese Risotto

Bursting with fresh Italian flavours, this vegetarian risotto is not only delicious, but is also super simple to make. The perfect way to start the week!


  • 2 tbsp olive oil
  • 200g risotto rice
  • 700ml vegetable stock
  • Fresh pesto (either homemade or shop-bought)
  • 100g soft goats cheese


  1. Start by adding some olive oil into a saucepan, then tip in the rice and fry for 1 minute. Add half of the stock, and cook until the rice has absorbed it all.
  2. Now, add the remaining stock a bit at time, stirring continually until, again, the rice has absorbed the stock. This will take around 20 minutes.
  3. Stir through the pesto, and half of the goats cheese. Transfer to serving bowls and top with the remaining cheese.

Lead image: AnastasiaNurullina via Getty images.