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Ingredients

Method

  • STEP 1

    Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.

  • STEP 2

    Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.

Recipe from Good Food magazine, September 2016

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A star rating of 4 out of 5.52 ratings
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