Goat's Cheese and Pea Springtime Risotto
with Lemon, Mint and Rocket
Our Goat's Cheese and Pea Springtime Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
20
Vegetable Stock Paste
(Contains Celery)
175
Risotto Rice
½
Lemon
½
Mint
120
Peas
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Goat's Cheese
(Contains Milk)
20
Wild Rocket
Not included in your delivery
500
Boiled Water for the Risotto
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil your kettle.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water for the risotto (see pantry for amount) into a measuring jug.
Add the vegetable stock paste and stir well to combine - this is your veg stock.
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the garlic and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the veg stock. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon (see ingredients for amount).
Pick the mint leaves from their stalks and roughly chop (discard the stalks, see ingredients for amount).
When the risotto is cooked, remove it from the oven and mix in the peas, lemon zest, lemon juice (see ingredients for amount), hard Italian style cheese, butter (see pantry for amount) and half the chopped mint.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share your pea risotto between your bowls. Sprinkle over the goat's cheese and scatter over the remaining chopped mint.
Top with a handful of rocket and drizzle the leaves with a little olive oil to finish.
Enjoy!
