Risotto recipes- Spring Risotto with peas and goat’s cheese!

Risotto is my ultimate comfort food and I am always willing to try another risotto recipe – and I already have quite a large selection!!! My first risotto that I tried was a simple Roasted Leek Risotto and was so divine, that I was hooked for life.
I have also tried other grains, such as Millet and even made a sweet risotto to serve as a dessert.

Risotto is traditionally made with Arborio rice and the idea is to cook it until it reaches al dente stage or until the rice still gives a bit of resistance when biting it. A basic Risotto is like an open canvas, the possibilities are endless. You can serve it as a side dish, main course and as I have said, even as a dessert. It can be a vegetarian meal or not, but what ever you make it to be, it will be delicious and comforting.

September marks the beginning of Spring here in South Africa, but we are still having rain every other day, so although I am eager to use the spring vegetables, we are just not ready for salads…. but rather want something warm and comforting and that means…..Risotto!!

Spring Risotto with Peas, Beans and Goat’s Cheese.


500gr Arborio rice
about 4 cups chicken stock – homemade or store bought
olive oil
2 leeks
2 cup fresh or frozen peas
a handful of mint
zest and juic of a lemon
250 gr young green beans – steamed and chopped diagonally.
1 log goat’s cheese
salt and black pepper
freshly grated parmesan cheese
2 tbsp sour cream
a knob of butter

Cook the peas in some water with the mint. When cooked, drain and process the peas until you have a green chunky consistency. Keep the peas warm. Heat your chicken stock and keep hot in a separate pot.
In a large, heavy saucepan over low heat, heat oil. Add the leeks and saute about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.Add the wine and stir until absorbed, about 2 minutes.Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes. Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes.
Now add the mushy peas, parmesan, butter and sour cream and stir in quickly. Taste and season if needed. It is at this stage that I add the lemon juice and zest. Serve with crumbled goat’s cheese and the steamed green beans. More parmesan can be added if so preferred.