Pea And Goats Cheese Risotto: Simply Gourmet

In this episode of Simply Gourmet chef Richard Harris makes a deliciously creamy pea and goats cheese risotto. This fabulous dish is perfect for a dinner party, and is sure to really impress your guests!
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Serves: 2
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Ingredients:
75 g butter
olive oil
1 shallot, finely chopped
1 garlic clove, crushed
200 g risotto rice
150 ml dry white wine
1 1/2 ltr hot vegetable stock
150 g frozen peas
2 large handfuls of spinach
50 g parmesan cheese, grated
50 g goats cheese
handful of pea shoots
sea salt
Step 1: Cook The Risotto
Heat 25g of butter in a large, flat frying pan and add a splash of olive oil, to stop the butter from burning, then add the finely chopped shallot. Cook the onions over a medium heat for a couple of minutes and then add the crushed garlic. Pour in your risotto rice and stir around the pan. Leave the rice to cook for a few minutes until the grains have turned translucent on the outside.
Step 2: Add The Liquid
Pour in the dry white wine and leave to cook out until almost all of the liquid has evaporated and the alcohol has been cooked off. Keep stirring the rice around the pan the whole time. Bring your stock up to a gentle simmer and add a ladle full at a time to the pan, continuously stirring the rice. Keep working the stock into the risotto until you have about 100ml of stock left. Once the risotto has become creamy, remove the pan from the heat.
Step 3: Purée The Peas And Spinach
Add your peas and spinach into the remaining simmering stock and give them a stir. As soon as the spinach has begun to wilt, remove the pan from the heat and pour the contents into a blender. Blend until you are left with a vibrant green, smooth purée.
Step 4: Mix In The Purée
Return the risotto to the heat and pour over the puréed spinach and peas. Stir until the purée has totally mixed in with your risotto. Next add 50g of cold cubed butter and stir through the risotto until melted. Grate in the parmesan and mix through. Take the risotto off the heat and season with a pinch of sea salt.
Step 5: Plate Up
Spoon the risotto into your bowls and crumble over the goats cheese. Finally add a small handful of pea shoots to each dish. Serve immediately.

[@rocker26a]

I would have really suggested sweating the shallots as opposed to straight up frying them brown.

[@ScoffTV]

It was so tasty! We loved the idea of blending the vegetables as well.

[@ScoffTV]

You could maybe try adding some more peas and some basil and parsley. Let us know how you get on!

[@kunalsharma14]

Hi, since I'm not too fond of spinach, can I substitute it with some other veggie? I love the color though...

[@coonagh1]

Nice one!!

[@gulnazamerson]

gorgeous

[@margolin89]

Yummy

[@ScoffTV]

Glad you liked. GIve it a go and let us know how you get on!

[@NC2871926]

Pea and spinach fried rice. Should give this recipe to your local Chinese takeaway

[@realdafook]

what is replacement of wine?

[@danielholmqvist8747]

neotactical I just skip it and only use stock, it still works but if you want more sweetness I’d suggest maybe adding more shallotts ?

[@tribefenatic]

i dont usually have guests licking plates clean i have goats! after ive come back from a visit to a farm to make this recipe leave it on the table and come back from the loo to find a goat licking the plate.

[@alfredantoniohalleland4732]

i dont get the onions/garlic?. i use them in my risottos, but after having stayed so long in the pan they always end up getting burned

[@dodgeviper1372]

them shallots were way over cooked never brown them

[@NC2871926]

Onions aren't cooked without colour, garlic burned.