Heat the stock in a saucepan. In a separate pan,
heat the butter, then add the onion, bacon and
thyme and fry for about 8 minutes until the onion
is soft but not coloured. Add the rice and turn up
the heat so it almost fries.
After a minute the rice will look slightly
translucent. Add the wine and keep stirring.
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
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.
Remove from the heat and stir in half the goat's
cheese and the Parmesan. Sprinkle the remaining
goat's cheese over the top and eat as soon as
possible while it retains its lovely moist
you can also add other vegetables that you like
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