Cave Aged Goats Cheese & Rea Risotto

  • Level: easy

    • Light, creamy, zingy with lemon zest, and just the right amount of indulgent. Follow along with James here


    Prepared using:

    Cave Aged Goats Cheese Cave Aged Goats Cheese
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    Shopping list

    • 50g Wookey Hole Cave Aged Goat’s Cheese, grated (plus extra to finish)
    • 150g arborio risotto rice
    • 1 shallot, finely diced
    • 1 clove garlic, crushed
    • 1 tbsp olive oil
    • Zest of ½ a lemon
    • 600ml hot vegetable stock
    • 1 glass of white wine
    • 150g fresh peas (plus extra to garnish)
    • 1 tbsp 1833 Basil Pesto (see previous recipe)
    • Sea salt & black pepper
    • A knob of butter to finish

    1. Step 1

      Gently sauté the shallot and garlic in olive oil for 3–4 mins until soft. Stir in the rice and toast for a minute or two.

    2. Step 2

      Gradually add wine and hot stock, stirring constantly, allowing each ladle to absorb before adding the next. This should take around 18–20 minutes.

    3. Step 3

      Stir in the lemon zest, fresh peas, a knob of butter, and the grated goat’s cheddar. Season to taste.

    4. Step 4

      Fold through the 1833 Basil Pesto just before serving for a burst of fresh, cheesy basil flavour. Plate on a bed of pea shoots and finish with a grating of extra cheese.

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