Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

No

Featured Slider Styles

[Centered]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

Goats Cheese, Bacon and Pea Risotto


Goats Cheese Risotto

@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. 

print recipe

Goats Cheese, Bacon and Pea Risotto
Serve with extra Parmesan
Ingredients
  • 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
  • Seasoning
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 2 Adult and 2 Child portions
A big thank-you to Capricorn Goats Cheese for the hamper.
Beth Sachs
1 Comments
Share :

1 comment:

  1. Great recipe. Would you be happy to put up a link to it in my Food on Friday – Bacon Series.

    ReplyDelete

Thanks for leaving a comment!

Follow @jamandcream