Goat's Cheese and Pea Springtime Risotto

Name: Goat's Cheese and Pea Springtime Risotto with Lemon, Mint and Rocket
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 2 Garlic Clove**; 20 Vegetable Stock Paste; 175 Risotto Rice; ½ Lemon; ½ Mint; 120 Peas; 40 Grated Hard Italian Style Cheese; 75 Goat's Cheese; 20 Wild Rocket; 500 Boiled Water for the Risotto; 20 Butter

with Lemon, Mint and Rocket

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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!

Tags:

Veggie

•Climate Conscious

Allergens:

Celery

•Milk

•Egg

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.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

Garlic Clove**

Vegetable Stock Paste

(Contains: Celery)

175

Risotto Rice

Lemon

Mint

120

Peas

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Goat's Cheese

(Contains: Milk)

Wild Rocket

Not included in your delivery

500

Boiled Water for the Risotto

Butter

Nutritional information

Energy (kcal)640 kcal

Energy (kJ)2677 kJ

Fat24.2 g

of which saturates14.7 g

Carbohydrate81.6 g

of which sugars6.2 g

Protein24 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Measuring Jug

•Garlic Press

•Kettle

•Large Oven-Proof Pan

•Oven dish

•Aluminum Foil

•Lid

•Zester

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.