How to Make this Herby Goats' Cheese & Porcini Risotto
Cosy up with this hug-in-a-bowl of delicious risotto
If you don't like goats' cheese, you could swap it for mascarpone or cream cheese.
Serves
2
Prep:
10 minutes
Cook:
20 minutes
Ingredients
- 1 tbsp extra virgin olive oil
- 200g mushrooms, sliced
- 1 clove garlic, crushed
- 190g pack Cooks&Co Porcini Mushroom Risotto
- 150ml white wine
- 500ml vegetable stock
- 75g Cooks&Co Sweety Drop Peppers
- 1 knob butter
- 25g Parmesan, finely grated
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 50g soft goat’s cheese
Method
Heat the oil in a large saucepan and fry the mushrooms and garlic for two to three minutes.
Add the risotto mix and then the wine and cook until the wine has reduced by half.
Add the stock, bring to the boil, cover and simmer for 10 minutes.
Remove the lid and cook for a further five minutes.
Stir in the sweety drop peppers, butter and Parmesan, then sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.
cooksandco.co.uk
