Basil Pesto, Walnut & Goats Cheese Risotto

  • 5 mins
  • Serves 2
  • Easy

Quick, easy and delicious. This dish is like a hug in a pan.

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  1. In a frying pan add the St Helen’s Farm Butter until melted then add the garlic and shallots and fry on a medium heat until soft and translucent then set aside.
  2. Next add the risotto rice and chopped walnuts to a separate pan and toast lightly for a few minutes then add the white wine and a ladle of vegetable stock and stir into the risotto over a simmering heat until the rice has absorbed all of the liquid. Add the rest of the vegetable stock gradually stirring occasionally until the rice is al dente.
  3. Add the two St Helen’s Farm Goats Cheeses followed by the basil pesto and fold into the risotto gently until the cheese has melted and the risotto is thick and creamy.
  4. Serve up into two bowls and top with a few extra chopped walnuts, some black pepper, a small drizzle of honey and some fresh basil and enjoy!