Pea and Goats’ Cheese Risotto

A nutritious, low-cost vegetarian risotto featuring rice, peas, and creamy goats' cheese for a warm, comforting meal.

Vegetarian Cheese Budget-Friendly Peas Risotto

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

76.9g

per serving

307.6 g total

Fat

19.9g

per serving

79.5 g total

Protein

15g

per serving

59.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

125

Goats’ Cheese

soft

GrainsCereals

300

Risotto Rice

Liquids

litre

Vegetable Stock

made with a stock cube

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

to taste

Vegetables

piece

Onion

finely diced

200

Peas

frozen, defrosted

Method

Warm the vegetable stock in a pan over a low heat.

Melt butter in a large heavy-based saucepan over medium heat.

Sauté the diced onion with a pinch of salt until translucent.

Stir in the rice and cook for 2 minutes until edges are translucent.

Gradually add stock by the ladleful, stirring continuously until each portion is absorbed.

Stir in the peas once the rice is soft with a slight bite.

Allow to stand for 3 minutes over low heat to warm the peas.

Fold in most of the goats' cheese and top with the remainder to serve.