Goat's Cheese and Pea Springtime Risotto
with Lemon, Mint and Rocket
- Celery
- Milk
- Egg
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!
Ingredients
2
Garlic Clove
20
Vegetable Stock Paste
(Contains: Celery)
175
Risotto Rice
½
Lemon
½
Mint
120
Peas
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
75
Goat's Cheese
(Contains: Milk)
20
Wild Rocket
Not included in your delivery
500
Boiled Water for the Risotto
20
Butter
Utensils
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.
Share your pea risotto between your bowls. Sprinkle over the goat's cheese and scatter over the remaining chopped mint.
Top with a handful of rocket and drizzle the leaves with a little olive oil to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Fresh and tasty, with a mix of spring flavours. Some found the goat's cheese overpowering; others loved the cheesy combination.
- Ease of prep: Baking the risotto in the oven was surprisingly easy, though some preferred the traditional stovetop method for better control.
- Suggestions: Consider reducing the goat's cheese or adding it gradually to taste. Try adding extra vegetables like green beans for more variety.
- Next-day meals: Leftovers kept well and made for a delicious lunch the following day.
- Cooking time: Some found the rice needed longer than stated; adjust cooking time as needed for your preferred texture.
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