Equipment
Ingredients
Main Components
- 1000 ml vegetable stock
- 50 g unsalted butter
- 100 onion, finely diced
- 300 g arborio rice
- 200 g peas, defrosted
- 125 g goat cheese, crumbled
- 2 g fine sea salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 595 kcal
- Protein
- 18 g
- Carbohydrates
- 89 g
- Fat
- 18 g
- Fiber
- 12 g
- Sugar
- 11 g
- Sodium
- 412 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 41 mg
- Potassium
- 622 mg
- Calcium
- 143 mg
- Iron
- 6.3 mg
- Magnesium
- 82 mg
- Phosphorus
- 327 mg
- Zinc
- 3.1 mg
- Vitamin A
- 1652 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 60 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.69 mg
- Riboflavin
- 0.34 mg
- Niacin
- 5.6 mg
- Folate
- 262 mcg
- Water
- 328 g
Sources: USDA FoodData Central
Method
Place the vegetable stock in a saucepan and maintain a simmer over low heat (approx 80°C/175°F).
Melt the butter in a large heavy-based saucepan over medium heat.
Add the diced onion and a pinch of salt to the butter. Cook until the onion is soft and translucent.
Stir in the arborio rice. Cook for 2 minutes while stirring until the edges of the grains become translucent.
Add one ladle of warm stock to the rice. Stir continuously until the liquid is fully absorbed.
Continue adding stock one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more. Repeat until about 750ml of stock is used.
Test the rice for doneness. It should be tender with a slight firm center. Add remaining stock if the rice is still too firm.
Stir in the defrosted peas. Cook for 3 minutes over low heat until the peas are warmed through.
Remove from heat. Fold in 100g of the goat cheese until partially melted. Season with salt and pepper to taste.
Serve immediately in warm bowls. Garnish with the remaining 25g of goat cheese.
Chef's Notes
- Use warm stock throughout the cooking process. Adding cold stock will shock the rice and hinder the creamy texture development.
- Stirring is crucial for risotto. It releases the starch from the Arborio rice, which is what creates that signature creamy consistency without the need for heavy cream.
- Don't overcook the rice. Risotto should be 'al dente' – tender but with a slight bite in the center.
- Taste and adjust seasoning frequently, especially after adding the goat cheese, as its saltiness can vary.
- For an even richer flavor, consider using a good quality chicken or vegetable broth instead of just stock.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly grainy upon thawing.
Reheating: Add a splash of water or stock and heat gently on the stovetop while stirring.
Troubleshooting
Risotto is mushy and grains have lost shape
Cause: Rice was overcooked or stirred too aggressively
Fix: Cannot be fixed; use as a base for Arancini (fried rice balls).
Prevention: Begin tasting the rice after 15 minutes of adding stock to ensure it remains al dente.
Rice grains are crunchy in the center
Cause: Stock was added too quickly or heat was too high, causing liquid to evaporate before absorbing.
Fix: Add a small amount of warm water or stock and continue cooking over low heat.
Prevention: Maintain a medium-low heat and add stock only when the previous ladle is absorbed.
Cultural Context
Risotto is a cornerstone of Northern Italian cuisine, with its origins often traced back to Lombardy and Piedmont. Traditionally, it's a dish that showcases the quality of local rice varieties like Arborio and Carnaroli. This pea and goat cheese variation adds a fresh, contemporary twist to the classic, making it a popular choice for spring meals or lighter summer dining.
