Roasted Red Pepper and Goat’s Cheese Risotto
Nutrition per serving
Calories | 650 kcal |
Protein | 16.1 g |
Carbs | 86.4 g |
Fats | 24.2 g |
Saturated Fat | 10 g |
Monounsaturated Fat | 7.7 g |
Polyunsaturated Fat | 4.4 g |
Sugars | 2 g |
Fiber | 1.5 g |
Sodium | 1,700 mg |
Ingredients
Vegetable Stock Cube | |
Onion | |
Celery | |
Garlic | |
Arborio or Carnaroli (short-grain rice) | |
Peppers, sweet, green, sauteed | |
Goats Cheese | |
Olive Oil | |
Butter (salted) |
Preparation
1. Peel/finely chop the onion into ½ cm cubes.
1. Peel/finely chop the onion into ½ cm cubes.
2. Very finely chop the celery.
3. Peel/finely chop the garlic.
4. Chop the grilled peppers into tiny pieces.
Cooking Instructions
1. In a pot, bring 400ml of water to a gentle boil. Add the stock pot and stir to dissolve. Once it starts to simmer, lower the heat to low to keep the stock hot.
1. In a pot, bring 400ml of water to a gentle boil. Add the stock pot and stir to dissolve. Once it starts to simmer, lower the heat to low to keep the stock hot.
2. In a sauce pan, heat a tsp of butter with a tsp of olive oil over medium-low heat. Add the onion, celery and garlic and gently cook for 3 minutes until soft and translucent.
3. Stir in the risotto rice and stir to coat in the butter/oil with a pinch of salt and pepper. Turn the heat to medium and continue to stir for a few minutes until the rice becomes translucent around the edges.
4. Add 75ml of the stock to the rice and stir, allowing the stock to be absorbed before adding the next 75ml of stock, stirring continuously.
5. Continue to add/stir until the stock is all used. This will take about 15-20 minutes. The rice is ready when soft but with a slight bite.
6. Mix the chopped grilled peppers with ¼ cup of the stock and once the risotto is cooked, add the mixture to the risotto with ¾ of the goat´s cheese and gently mix to combine.
7. Serve in a bowl with the remaining goat´s cheese scattered over the top and a drizzle of olive oil.