@EthelTheGoat of Capricorn Goats Cheese fame kindly invited me to take part in the #CapricornChallenge on Twitter. I obviously said yes and an amazing hamper filled to the brim with ingredients, including Capricorn Goats Cheese from Somerset, landed on my doorstep this morning. I was given strict instructions by @EthelTheGoat to devise a lip smacking recipe to post on my blog.....and this Goats Cheese, Bacon and Pea Risotto is what I came up with - I hope Ethel approves.
Goats Cheese, Bacon and Pea Risotto
Serve with extra Parmesan
- 30g Butter
- 1 Onion, chopped
- 2 Smoked Bacon Rashers, chopped
- 1 TSP Fresh Thyme Leaves
- 300g Arborio Rice
- Splash of White Wine
- 1 Litre Hot Vegetable Stock
- Handful Frozen Peas
- 100g Capricorn Goats Cheese, rind removed and chopped
- Handful Parmesan, grated
Step 1: Melt the butter in a large pan, and fry the onion, bacon and thyme for 5 minutes.Step 2: Stir in the rice then add the vermouth.Step 3: Gradually add the stock a ladleful at a time and when there are only a couple of ladles of stock left, add the peas.Step 4: Once the rice is tender and peas cooked, take off the heat and add the goats cheese, Parmesan and salt and pepper to taste.
DetailsPrep time: Cook time: Total time: Yield: 2 Adult and 2 Child portions