Pesto & goat's cheese risotto

• olive oil↗

  for frying

• risotto rice↗200g g
• chicken stock↗700ml ml

  or vegetable stock

• pesto↗1 tub fresh
• soft goat's cheese↗100g g

Step-by-step instructions

1. 1

   Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.

2. 2

   Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.