Risotto – one of those great Italian dishes that puts so many people off because it’s ‘tricky’ to get right. Honestly, I don’t find it too difficult. A lot of it is common sense – don’t overcook the rice before adding stock, add stock slowly enough so that you don’t drown the rice or let it dry out either. And the best thing about risotto – it goes with so many things! This Sweet Red Pepper & Goat’s Cheese Risotto is a yum vegetarian dish which has only a few ingredients and is pretty easy to make. Just make sure that you pay attention in the first part of the risotto cooking and you can’t go too wrong!
How do you make goat’s cheese risotto?
This Sweet Red Pepper & Goat’s Cheese Risotto is easy to make and only takes one pan (yeay for less washing up!). Simply saute the onion and pepper to soften and then add the thyme and rice to briefly toast. Then start to add the stock and wine slowly. This is when you need to pay a little attention. Over the next 10 minutes or so gradually add the remaining stock a little at a time until all is used, then you can simmer away on a low heat for the entire stock to be absorbed. Add the asparagus around 10 minutes before the end so it doesn’t overcook. Finally stir the goat’s cheese in right at the end so it coats nicely while the dish is nice and hot.
Can you make risotto in advance?
Risotto is generally fine to make in advance. The texture won’t be quite as good if you chill and then reheat, but it can be done. Reheat with a little stock in a pan on the hob for best results. I have to say that when I’m feeling lazy, I do pop it in the microwave and it’s still ok. Just make sure it’s piping hot all the way through as rice is a common source of food poisoning.
If you are reheating goat’s cheese risotto then ideally don’t add the goat’s cheese until you reheat or you may end up with sticky lumps in the dish.
Can you freeze red pepper & goat’s cheese risotto?
I do not recommend freezing risotto. The texture does not hold up well. Risotto is a sticky rice based dish and by freezing it and then defrosting it the texture of the rice will turn gloopy and glue like. It is safe to freeze, if you freeze within a day of making it, so if you don’t mind the idea of a more sticky, gloopy dinner then feel free to try it.
Products that work well for this recipe
T-fal Nonstick Pan
Veggi storage containers
A simple, vegetarian and easy risotto recipe with sweet red pepper combined with creamy goat’s cheese. Flavoured with rich thyme, this is a perfect and delicious mid week meal.
- 1 tsp olive oil or light cooking spray
- 50g baby asparagus, ends ‘clicked’ off
- 50g goat’s cheese
1. Heat a little olive oil or some light cooking spray over a medium high heat in a large frying pan. Add the onion and pepper and cook for 5 minutes until softened.
2. Add the rice and thyme and cook over the heat for 1 minute.
3. Add the wine and 1 ladle of the stock. Reduce the heat so the mixture is slowly simmering.
4. Once the liquid has been absorbed continue to add the rest of the stock – a ladleful at a time, waiting until each is absorbed before adding more. Cook for around 10 minutes and then add the asparagus.
5. Continue to cook for a further 10 minutes until the rice is al dente, then stir in 3/4 of the goat’s cheese.
6. Plate the risotto and crumble over the remainder of the goat’s cheese. Top with a little extra thyme for garnish and serve – yum!
- If you don’t have any asparagus on hand you could substitute tender stem broccoli or green beans (for green beans, add a few minutes earlier than you would the asparagus)
- If you prefer you can substitute the wine for the equivalent extra vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving Size: 1
- Calories: 550
- Fat: 14g
- Carbohydrates: 90g
- Protein: 17g
Keywords: risotto, italian, goats cheese, cheese, dinner, easy, rice