Goat's cheese and tomato risotto

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Serves: 4

By PerkinWarbeck



  • 1 onion chopped

  • 1l vegetable stock

  • 150g risotto rice

  • 50g sun-dried tomatoes chopped

  • 1 small goat's cheese round diced

  • 100ml Worcestershire sauce (optional)


  1. Heat the butter in a frying pan with a tablespon of oil
  2. Soften onion over a low heat.
  3. When onion is golden, add rice. Stir until rice is coated in oil.
  4. Add wine, and stir continuously until wine has been absorbed.
  5. Repeat with the stock. Add stock a ladelful at a time, and keep stirring.
  6. When the rice is soft, and the risotto seems nice and soupy (about 15mins), add half of the chopped goats cheese, and the tomatoes. Serve immediately, topped with the rest of the goats cheese and plenty of black pepper.

Additional Information

  • tomato

  • cheese

  • Rice

  • Main Course

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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