/Pesto and Goat’s Cheese Risotto

Pesto and Goat’s Cheese Risotto

It’s been a bit of a dry few weeks for the blog, hasn’t it?

It’s not that I’ve been away from the kitchen and avoiding cooking, rather it’s been that time of year where we’ve been using up a lot of leftovers and making fairly basic dishes as we recover from the Christmas excess. I’m easing myself back into writing up recipes and researching new ideas, so do bear with me… Tonight I started off with an old favourite: Risotto, made with ingredients sitting in the fridge.

Fortunately it tasted pretty damn good – so why not share it with you? 🙂


Pesto and Goat's Cheese Risotto

Goats Cheese has such a distinctive flavour that goes so well with the freshness of basil Pesto and the earthiness of Mushrooms. Don't believe me? Try this recipe...
Course Main Course
Cuisine Rice, Pasta & Grains, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author scottsilverthorn


  • 1 tbsp Garlic-infused Olive Oil
  • ½ medium Onion, peeled and finely chopped
  • 150 g Chestnut Mushrooms, cut into quarters
  • 150 g Risotto Rice
  • 150 ml White Wine or Dry White Vermouth
  • 500 ml Good Quality Vegetable Stock
  • 100 g Goats Cheese
  • 1 tbsp Pesto
  • 20 g Parmesan Cheese, grated


  1. Heat a good sized deep frying pan or heavy saucepan over a medium heat and add half of the olive oil and chopped onions. Cook for 10 minutes until the onion is soft and translucent. Add the mushrooms and cook for a further 5 minutes until starting to soften. Remove from the pan and put to one side.
  2. Turn the heat up to medium-high, add in the remaining oil followed by the rice. Stir the rice through the oil until well-coated, cook until the rice appears translucent on the ends of each grain. Pour over the wine or vermouth and stir until almost all of the liquid has been absorbed by the rice.
  3. At this stage start adding the stock mixture one ladle at a time to the rice, continuing to stir well and only adding more stock when the liquid is almost gone. It’s important to note that you may not need all the stock or might need to add a bit more water towards the end.
  4. When the rice is tender, but still retaining a little bite stir in the onion and mushroom mixture and continue to cook until the rice is al dente.
  5. Remove the pan from the heat and stir through the goats cheese and pesto - the heat from the pan should be enough to melt it into the rice and leave you with a thick, creamy risotto. If you need a to put it back on the heat for a few seconds to assist then now is the time.
  6. Serve the risotto into bowls, garnished with the parmesan cheese.