A creamy risotto made with tender peas and tangy goats’ cheese, slowly cooked with warm stock for a rich, comforting and perfectly balanced dish.
Risotto with peas and goats cheese
Updated : 22 January, 2026
Easy
About 20 min.
Ingredients
1 liter
Vegetable broth
50 grams
Butter
1
Onion
300 grams
Round rice
200 grams
Green peas
125 grams
Goat cheese
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Keep the stock gently warm in a saucepan over a low heat while you prepare the risotto.
Step 2
Heat a large, heavy-based saucepan over a medium heat. Add the butter and, once melted, stir in the onion with a pinch of salt. Cook gently until the onion is soft and translucent. Increase the heat slightly and add the risotto rice, stirring so each grain is well coated in the butter. Cook for 1-2 minutes, until the edges of the grains begin to look translucent.
Step 3
Add a ladleful of the warm stock and stir it into the rice. Lower the heat slightly to medium. When the stock has been absorbed, add another ladleful and continue cooking, stirring constantly and allowing each addition of stock to absorb before adding the next.
Step 4
Once around three-quarters of the stock has been used, taste the rice. It should be tender with a slight bite. If needed, continue adding the remaining stock until the rice is cooked. Stir in the defrosted peas, reduce the heat to low, and mix well. Leave to stand for 2-3 minutes so the peas warm through, then taste and adjust the seasoning if necessary.
Step 5
Just before serving, add three-quarters of the goats’ cheese, stirring gently so it melts slightly into the risotto. Serve hot, finishing with the remaining goats’ cheese dotted over the top.
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