Archive of BBC Food Recipes

Goats' cheese, lemon and herb risotto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Melt the butter with the oil in a saucepan. Place the onion and garlic into the pan and cook gently for 2-3 minutes.

  2. Add the rice and wine to the pan, bring to the boil and cook until the wine is absorbed.

  3. Add the hot stock to the pan and simmer for 8-10 minutes.

  4. Add the goats' cheese, cream, lemon zest and herbs to the pan, stir well and season with pepper only. Cook for a further 2-3 minutes, or until the rice is al dente.

  5. To serve, transfer the risotto to a warmed serving bowl.


  • 25g/1oz unsalted butter
  • 1 tbsp olive oil
  • ½ onion, finely sliced
  • 1 garlic clove, finely chopped
  • 150g/5½oz risotto rice
  • 50ml/2fl oz white wine
  • 300ml/10fl oz hot chicken stock
  • 50g/1½oz goats' cheese
  • 50ml/2fl oz double cream
  • 1 lemon, zest only
  • 1 tsp chopped fresh chives
  • 1 tsp chopped fresh parsley
  • 1 tbsp chopped fresh chervil
  • freshly ground black pepper

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