• Home
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel General
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA
  • Recipes
    • Soups
    • Lunch
    • starter
    • Mains
    • side dish
    • Desserts
    • Cocktails and Drinks
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Vegetarian
    • Fish and Shellfish
    • Poultry
    • Meat
    • Balcony Gardening
  • Restaurants
    • Chelsea
    • Covent Garden
    • Kings Cross
    • Knightsbridge
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Soho
    • South London
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
  • Events
    • London Life
      • Foodie London
      • Visiting London – Five Must Do Sights
      • Visiting London – London Travel Tips
      • Miscellaneous
  • Giveaway

London Unattached - Mid-Life London Living

Luxury London Lifestyle for mid-life Metropolitans - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Lunch / Red Pepper and French Goat’s Cheese Risotto

Red Pepper and French Goat’s Cheese Risotto

November 24, 2015 by Fiona Maclean 4 Comments

Last Updated on December 6, 2018

Comfort Food for a Cold Day – Red Pepper and Goats Cheese Risotto:

I love goat’s cheese.  Piquant and crumbly young cheeses or sweet buttery ripened cheeses – they all have their place on the perfect cheese board.  I suspect I first came across French goat’s cheese during the long summer holidays of my teenage years, spent in the French Alps near Chambery.  In particular, I remember a rich Tomme de chèvre de Savoie which was used as the basis for various gratins and a delicate Chevrotin. My French hosts spent much of their summer holidays visiting the local farms, selecting cheeses, cream, butter, meat and vegetables for our lunch and dinner. While the children loved swimming in the lakes and cycling down precarious mountain roads (we generally walked up!), the adults spent their time sourcing great food and then cooking. Of course, EVERYONE enjoyed eating.

Goats Cheese Risotto with Ham

While Risotto isn’t something they would have cooked, it is a dish I’ve grown to love. I’ve tried a goats cheese and red pepper risotto in a restaurant and thought the flavour combinations worked particularly well. So when I was sent some samples by the French Goats Cheese team, that was what I decided to try.  It was delicious – the cheese adds a lush creaminess to the risotto, the red pepper just a touch of sweetness and a nice crunchy texture.  I added ham too because I had a little left over from another meal.  I’d do so again if there was some in the fridge but it really wasn’t necessary.  If you were making this dish for a vegetarian then it would work perfectly well without.  Though, personally, I much prefer risotto made with a proper meat or fish stock, which I think adds body to the final dish.

Here’s the recipe as I made it

Goats Cheese Risotto
Print
French Goats Cheese Risotto with Red Peppers
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Lunch
Cuisine: European
Servings: 3 -4
Calories: 400 kcal
Author: Fiona Maclean
Ingredients
  • 100 g French Goats Cheese Crumbled
  • 100 g Arborio Rice
  • 300 ml Fresh chicken stock
  • 25 g Butter
  • 50 ml Dry white wine
  • 50 g Cooked or cured ham Shredded
  • 1 Red Pepper Cut in half and de-seeded, roasted in the oven and deskinned
  • Salt and pepper to taste
Instructions
  1. Melt the butter in a heavy based saucepan. Heat the stock to just below boiling point
  2. Stir the rice into the butter and continue to stir for a minute or two until the rice becomes slightly translucent
  3. Stir the wine into the rice and butter mixture and continue to stir until all the liquid is absorbed
  4. Add in the stock, a ladle at a time. Once the rice is tender, take the mixture off the heat. If you find that your risotto needs a little extra liquid it is fine to top up with water and if you find the rice is cooked to 'al-dente' before all the stock is absorbed, then stop at that point.
    Gently pan fry the red pepper strips in a little oil or butter
  5. Crumble in most of the goats cheese and stir through. Allow the risotto to sit for a few minutes. Taste and adjust the seasoning

  6. Serve with strips of red pepper, a little ham and some French goats cheese crumbled on top.

Meanwhile, if you’d like to try this recipe at home, why not pin it for later

Goats Cheese Ham and Pepper Risotto

With many thanks to the French Goat’s Cheese team for the samples sent to me.

Here’s another of my favourite comfort food recipes, this one for bacon leek and potato hotpot 

 

 

Filed Under: Lunch, Recipes Tagged With: Goats Cheese, Lunch, risotto

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Jo Hutchinson says

    November 28, 2015 at 12:26 pm

    The red pepper makes it very colourful.

    Reply
  2. Galina V says

    November 26, 2015 at 3:58 pm

    Love goat’s cheese, and your risotto looks so creamy and lush.

    Reply
  3. Elizabeth says

    November 25, 2015 at 12:18 pm

    Oh goodness me this sounds fantastic! I’m a big fan of goats cheese too.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Me

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

Find Me

blogl

About London-Unattached

  • About Fiona Maclean
    • Writing for Other Publications
  • Enquiries/PR
  • Links to Other Sites
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack
  • Newsletter
  • Travel Bloggers Influencer Network

Recently Published

  • Christmas 2019 Rough and Authentic BBQ Smoker and Grill King from Sous Chef
  • I Wanna Be Yours – Bush Theatre Studio – Review
  • Circus 1903 at Royal Festival Hall – preview
Find My 5:2 Diet Recipes quickly and easily

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Search London Unattached


Copyright © 2019 · Magazine Pro Theme on Genesis Framework · WordPress · Log in