Description
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.
Ingredients
- 1 tsp olive oil or light cooking spray
- 1/2 onion, diced (around 60 g)
- 1 red pepper, diced into chunky sticks (around 85 g)
- 100g risotto rice
- 2 sprigs thyme, leaves stripped, plus extra for garnish
- 50ml dry white wine
- 250ml vegetable stock
- 50g baby asparagus, ends ‘clicked’ off
- 50g goat’s cheese
Instructions
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!
Notes
- 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
Nutrition
- Serving Size: 1
- Calories: 550
- Fat: 14g
- Carbohydrates: 90g
- Protein: 17g
Keywords: risotto, italian, goats cheese, cheese, dinner, easy, rice