Recipe Details
Title A-Pea and goats cheese risotto
Author Jamie Oliver
Portions 4
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 570.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Stock, vegetable, liquid1 Litre
Butter, unsalted25 Gram
Pork, bacon, streaky, raw100 Gram
Thyme, fresh1 Bunch
Rice, white, flaked, raw400 Gram
Peas, frozen, raw200 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Cheese, Goats, full fat,100 Gram
Onions, raw0.5 Medium
Wine, white, dry150 Millilitre
Cheese, Parmesan, grated75 Gram
Cheese, Goats, full fat,100 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 792
Protein 65.33%
Other Carbohydrate 51.15%
Sugar 3.84%
Fat Saturated 89.25%
Fat Unsaturated 21.76%
Fiber 15.68%
Sodium 75.37%
Salt 78.89%
Traffic Lights
Recipe Method
1. Heat the stock in a saucepan. In a separate pan, heat the butter, then add the finely chopped onion, bacon (cut into matchsticks) and thyme and fry for about 8 minutes until the onion is soft but not coloured. 2. Add the rice and turn up the heat so it almost fries. 3. After a minute the rice will look slightly translucent. Add the wine and keep stirring. 4. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. 5. Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper. 6. Remove from the heat and stir in half the goat's cheese and the Parmesan. 7. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture. Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.