Creamy cheesy goat cheese risotto is the most delicious side dish and such a fun change up from the usual! It is flavor packed and comes together so easy in one skillet!
2oz.goat cheese56g – use the goat cheese log for this (not already crumbled)
2oz.parmesan cheesefreshly grated (56g)
1.5cupsfrozen sweet peas200g
1/4tsptruffle salt
1/8tspfreshly cracked black pepper
Freshly grated parmesan cheesefor serving
Instructions
Add the chicken broth to a small pot and set to medium-low heat to warm.
In a separate pan, add the butter and set to medium heat. Add the onion, bacon and thyme and sauté until the onion is tender, about 6-8 minutes. Add the rice and increase the heat so it almost fries.
After a minute, add the wine and keep stirring.
Decrease the heat to a high simmer and add a cup of the chicken broth. Keep adding the broth gradually, stirring constantly and allowing the broth to be absorbed completely before adding more.
Add the peas once you only have a little of the broth left. Continue to stir until the rice is al dente, then season with salt and pepper.
Remove from heat and stir in the parmesan and half of the goat cheese. Taste and add additional salt or pepper to taste. Sprinkle the remaining goat cheese over the top along with additional freshly grated parmesan, if desired, and enjoy!
Notes
MFP Entry: LFF Creamy Goat Cheese & Bacon RisottoAdapted from Jamie Oliver’s Pea and goat’s cheese risotto recipe.