Creamy risotto with grilled goat's cheese and a homemade brazil nut pesto.
White Wine Vinegar(ContainsSulphites)
Vegetable Stock Pot(ContainsSulphites, Celery)
Hard Cheese (Italian Style)(ContainsMilk, Egg)
Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Trim the courgette, quarter lengthways then chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Cut the goat's cheese into 1cm thick slices (you should have four slices per person).
Heat a drizzle of oil in a large ovenproof saucepan on medium heat. Add the onion and cook until soft, 5 mins. Add the courgette and cook for another 5 mins. Add the garlic and cook for 1 minute then stir in the rice and cook until slightly translucent, 1 minute. Add the white wine vinegar and allow it to evaporate before adding the water (see ingredients for amount), stock pot and a pinch of pepper.
Stir everything together and bring to the boil, making sure your stock pot has dissolved. Pop a lid on (or some foil), then put your risotto on the top shelf of your oven to bake for 20 mins. TIP: If your pan isn't ovenproof, just pour the mixture into an ovenproof dish and cover tightly with foil instead.
While your risotto bakes, roughly chop the Brazil nuts and finely chop the basil (stalks and all!). Finely chop a quarter of the rocket. Pop your Brazil nuts, basil, chopped rocket and hard Italian cheese into a small bowl with the olive oil (see ingredients for amount). Grind in some pepper and mix it together.
Once the risotto is ready, remove it from your oven. Preheat your grill to high. Stir the pesto into your risotto, then place your goat's cheese on top and pop it under your grill for 4-5 mins until the goat's cheese has browned.
Pop the rest of the rocket into a bowl and drizzle in a little olive oil. Add a small squeeze of lemon juice and toss together. Taste and add more lemon juice if you feel it needs it. Remove your risotto from your grill and serve in bowls with a handful of rocket on top. Enjoy!