Recipe: Pea, Pesto & Goat’s Cheese Risotto

Oh man, this is a tasty risotto. I know risotto can be laborious because of the constant, steady stirring in of the stock – but it’s worth it for how creamy and delicious and satisfyingly filling it is.

Risotto works in all seasons and can perfectly integrate seasonal ingredients and tends to always be just the right thing. Light in summer, comforting in winter.

This recipe combines each flavour very well – and with a good sprinkle of fresh basil and chopped spring onions, it’s one that will make your tastebuds do a happy dance.


  • Butter
  • Risotto rice (250g)
  • 2 tbsp of green pesto
  • 1 cup of peas
  • 2 tbsp of soft goats cheese
  • Olive oil
  • 4 spring onions
  • Handful of fresh basil leaves, chopped finely
  • 2-3 cups of boiling stock (I used veg)


Starting with a large pan, melt your butter and then add the onions (I also added garlic but when don’t I?)

Add your risotto rice, stir it up and let the butter deep into the rice for a minute before starting to add your stock and boiling water.

Keep pouring the stock in bit by bit, stirring constantly until each pour of the stock is absorbed.

When it starts to get thicker, add the cheese, pesto and peas. Keep stirring. This will all take about 40 minutes, perhaps longer.

Don’t be tempted to serve too early if you’re getting bored of stirring. You’ll end up with gritty risotto that hasn’t fully absorbed the liquid or the flavour. Be patient, keep pouring, keep stirring.

Once the texture is gloopy, it’s ready. Serve immediately.

I added a sprinkle of more spring onions on top and a drizzle of sweet chilli sauce of course. Not to everyone’s taste though.

Enjoy with a glass of Malbec or Pinot Noir!

Part 2 of this recipe started out with the best of intentions. I refrigerated the leftover risotto swiftly and decided to make arancini balls out of the leftovers for lunch the next day.

Good idea, right?

Well, I followed a recipe I found online and rolled the leftover risotto into balls, then coated them with beaten egg and GF breadcrumbs before frying them in a little olive oil.

Enjoy the photo series that follows, as you will see the leftover risotto going on quite the journey, from simple risotto to a fucking disastrous dog’s dinner.

To be fair, it was edible, just unsightly and uncooperative.

So, this is not recommended, but we enjoyed it nonetheless.

Bon appetit!

Leave a Reply