Goats Cheese Risotto

French Goats Cheese Risotto with Red Peppers

Course Lunch
Cuisine European
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 -4
Calories 400 kcal
Author Fiona Maclean


  • 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


  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.