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
- 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.
- 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.
- 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.