Creamy Goat’s Cheese Risotto

Heat a wide bottomed saucepan over medium heat (no oil!) Once hot, add the pine nuts and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove the nuts to a bowl and pop your pan back on medium high. Add a quarter of your butter and allow to melt. Once bubbling, add the sage leaves in a single layer and cook them until starting to crisp, 1-2 mins. Transfer to the bowl with the pine nuts and set aside.

Meanwhile, pour the water (see ingredients for amount) into a medium saucepan on high heat. Add the stock powder, stir to dissolve and reduce the heat to the lowest setting. Pop your wide bottomed pan back on medium high with a drizzle of oil (no need to wash!). Add the leeks and season with salt and pepper. Fry until nicely softened, 4-5 mins, stirring occasionally. Then stir in the garlic and cook for 1 minute. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Once you’ve cooked your rice for a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Halfway through the risotto cook time, pop the asparagus on the top shelf of your oven to roast until tender, 10-12 mins. When your risotto is cooked, remove from the heat and add the hard Italian cheese, remaining butter, parsley and 1 round of goat's cheese per person. Stir well to make the risotto really creamy. Taste and add more salt and pepper to taste.