A simple-ish meal tonight, revisiting and adapting the risotto recipe used in a previous post.

Goat’s Cheese, Pea, and Lemon Risotto recipe – adapted from Rose Elliot’s New Complete Vegetarian

Ingredients

1.2l (2 pints) vegetable stock –I use this homemade bouillon from 101cookbooks/ River Cottage

25g (1oz) butter

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed or finely chopped(or in a jar of Lazy Garlic!)

1/2 head of celery, finely chopped– I didn’t have any so I left this out

350g (120z) risotto rice – Arborio or Carnaroli

125ml (4floz) dry Martini – I left this out entirely, we have no Martini, no wine, no anything alcoholic

salt and freshly ground black pepper

125g (5oz) Soft Goat’s Cheese, crumbled or roughly chopped.

Frozen Peas, to your liking! I like a lot of peas!

Zest and juice of 1 lemon.

Method

Heat the butter with the olive oil in a large saucepan (I used my saute pan), and add the onion, lemon zest, and garlic. Stir and cook gently, with a lid on the pan, for 15 minutes or until they are tender but not browned. Stir often.

Add the rice, stirring over the heat for 1-2 minutes, or until the rice looks glossy.

Make up the stock in a pan and set it over a gentle heat to keep warm.

Pour in the Martini (or some broth) over the rice, once it has bubbled away, start to add the hot broth, a ladleful at a time, allowing each ladleful to be absorbed before adding the next, stirring well.

Once all the broth has been added, add the lemon juice, peas, and the cheese and stir well.

Allow to stand for 2 minutes to allow it to become extra creamy.

Serve.

With some extra cheese on top if you fancy!