Pea and goat’s cheese risotto by Jamie Oliver

Imported from jamieoliver.com by @baozi4life
Easy Italian
·
Cook 30m

A gorgeously oozy bacon and pea risotto recipe from Jamie Oliver. This one even includes goat's cheese for an extra creamy risotto recipe. It's so good!

Best enjoyed as Main

Ingredients

for
servings
  • 1 litre organic chicken, or vegetable stock
  • 1/2 an onion, an
  • 100 g higher-welfare streaky bacon, higher-welfare
  • 25 g unsalted butter
  • 1 bunch fresh thyme
  • 400 g risotto rice
  • 150 ml white wine
  • 200 g frozen peas
  • 100 g crumbly goat's cheese
  • 75 g Parmesan cheese
Nutrition Facts
1
Amount per serving
Calories
778
% DV*
Total Fat 29g 37%
Saturated Fat 15g 77%
Unsaturated Fat 11g
Sodium 815mg 35%
Total Carbs 90g 33%
Dietary Fiber 4g 13%
Sugars 4g 8%
Protein 31g 62%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Heat the stock in a saucepan. Peel and finely chop the onion and slice the bacon into matchsticks.

  2. 2

    In a separate pan, heat the butter, add the onion and bacon. Strip in the thyme leaves 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.

  3. 3

    After a minute the rice will look slightly translucent. Add the wine and keep stirring.

  4. 4

    Now add a ladle of hot stock and a pinch of sea 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.

  5. 5

    Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and black pepper.

  6. 6

    Remove from the heat and stir in half the goat's cheese and finely grate over the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.