pea lemon and goats cheese risotto Italian recipe food blogger
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Pea Lemon and Goats Cheese Risotto

Whether you’re looking for a quick and easy weeknight meal or something a little fancier for a special occasion, this pea, lemon and goats cheese risotto is sure to please. The green peas and lemon add a fresh flavour whilst the tanginess of the goats cheese gives it some needed kick. It’s packed with flavour, yet light and creamy at the same time. Plus, it is a one pan dish that comes together in just about 30-40 minutes – perfect for when you need a delicious meal but don’t have a lot of time or energy to spend in the kitchen. 

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pea, lemon and goats cheese risotto. Italian recipe for risotto. food blogger from Ireland.

Ingredients

25g butter

onion, diced

2 shallots, diced

garlic cloves, crushed 

300g arborio risotto rice

100ml white wine (sauvignon blanc or pinot grigio)

1 litre vegetable stock, made with 1 stock cube

1 lemon, zest and juice

200g frozen peas (petit pois)

75g/Parmesan finely grated

40g goats cheese

Substitutions and recipe variations

Here are some substitution ideas for the pea, lemon and goat’s cheese risotto recipe:

  • Rice: If you don’t have arborio rice, you can use another type of short-grain rice. Or you could try using a different grain altogether such as barley for a different texture and flavour.
  • Peas: If you’re not a fan of peas, you can substitute them with other vegetables such as asparagus, mushrooms or spinach.
  • Goat’s Cheese: If you’re not a fan of goat’s cheese, you can substitute it with other types of cheese such as feta, parmesan, or blue cheese. If you are vegan or dairy free then use a dairy free cheese as a substitute.
  • Lemon: If you don’t have fresh lemons, you can use bottled lemon juice. 
  • Stock: If you don’t have vegetable stock, you can use chicken or beef stock instead. 
  • Wine: If you don’t have white wine, you can substitute it with extra stock or water.

When substituting ingredients, please bear in mind that the taste and texture of the dish may change slightly, but it can still be delicious in its own way.Variations:

  • Top the finished risotto with some toasted pine nuts.
  • Finish off the dish with some fresh herbs or rocket or a handful of pea shoots.

pea and goats cheese risotto Italian recipe food blogger

How to make Pea lemon and Goats cheese risotto

To make this tasty pea, lemon and goat’s cheese risotto firstly,

  1. Melt the butter in a large pan on a low heat, add the onion, shallots and crushed garlic cloves and gently sweat for about 10 mins until the onions and shallots are really soft. 
  2. Add the risotto rice to the pan and stir it into the onion mixture, increase the heat to medium and cook for around 1 minute. 
  3. Pour in the 100ml white wine, and stir until completely absorbed. 
  4. Continue cooking and stirring the risotto rice, while adding a bit of vegetable stock at a time. Stir continuously until the rice is tender and has turned into creamy consistency – this usually takes around 20-30 mins. 
  5. Stir in the frozen peas, lemon juice and zest and cook for a further few minutes so that the peas are cooked through. 
  6. Add the grated Parmesan cheese and season with a pinch of salt and black pepper, then turn off the heat and add a knob of butter and leave the pan to stand for a few mins. 
  7. Give your risotto a final good stir, spoon into shallow bowls and crumble over the goats cheese to serve. Enjoy!
pea and goats cheese risotto Italian recipe food blogger

FAQ

Can I use bottled lemon juice instead of fresh lemons?

Yes, bottled lemon juice can be used as a substitute for fresh lemons if you don’t have them on hand. However, fresh lemon juice typically provides a brighter and more vibrant flavour.

Can I add other vegetables to this risotto?

Absolutely! You can customize this risotto by adding other vegetables like asparagus, mushrooms, or spinach in addition to, or instead of, peas for a different flavour and texture.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using dairy free butter and cheese alternatives. Make sure the vegetable stock and wine you use is also vegan.

Top Tip!

Use Hot Stock: To speed up the cooking process and ensure that your risotto cooks evenly, use hot stock. Warm the vegetable stock in a separate pot and add it to the risotto one ladleful at a time. This prevents a temperature drop in the risotto and helps the rice absorb the liquid more efficiently. Hot stock also maintains a steady simmer, resulting in a creamier and perfectly cooked risotto.

Using hot stock not only saves time but also allows you to achieve that desired creamy consistency more quickly. Enjoy your risotto with less waiting time!

Storage, reheating and leftovers

Leftover pea, lemon, and goat’s cheese risotto can be stored in the fridge for up to 3-4 days. To store it properly, transfer the cooled risotto to an airtight container and place it in the fridge.

When reheating the risotto use either the microwave or the hob. 

  • Microwave: Place the desired amount of risotto in a microwave safe dish and cover it with a microwave safe lid. Microwave on high for 1-2 minutes, (stirring once halfway through) until the risotto is heated through.
  • On the hob: Heat a nonstick saucepan over medium heat and add a little bit of water or vegetable stock to the pan. Add the leftover risotto and stir gently until it is heated through, adding more liquid if needed to prevent sticking.

When reheating the goat cheese risotto, you may need to add a little bit of extra liquid to help loosen it up and restore its creaminess. You can also sprinkle some extra Parmesan cheese and extra crumbled goat’s cheese on top of the reheated risotto for an extra burst of flavour.

If you have any leftover risotto it can be used in a variety of ways to create new meals or snacks. Here are some ideas:

  1. Arancini: Shape the leftover risotto into balls, roll them in breadcrumbs, and fry them until golden brown. These crispy arancini make a delicious snack or appetizer.
  2. Risotto cakes: Similar to arancini, you can shape the leftover risotto into patties and pan-fry them until crispy on both sides. Serve them as a side dish or top them with a poached egg for a filling breakfast or lunch.
  3. Stuffed peppers: Cut the tops off of peppers and remove the seeds and membranes. Stuff the peppers with the leftover risotto and bake them in the oven until the peppers are tender.

If you decide to make this creamy risotto then I’d love to hear your thoughts and feedback in the comments! 🙂 you can also connect with me on instagram or get in touch with me here.

 

Pea, lemon and goats cheese risotto

Whether you're looking for a quick and easy weeknight meal or something a little fancier for a special occasion, this pea, lemon and goats cheese risotto is sure to please. The green peas and lemon add a fresh flavour whilst the tanginess of the goats cheese gives it some needed kick. It's packed with flavour, yet light and creamy at the same time. Plus, it is a one pan dish that comes together in just about 30-40 minutes – perfect for when you need a delicious meal but don't have a lot of time or energy to spend in the kitchen. 
Course Main Course
Cuisine Italian
Keyword Quick & Easy, Quick Meal, Vegetable, Warm
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 489kcal

Ingredients

  • 1 onion diced
  • 2 shallots diced
  • 2 garlic cloves crushed
  • 300 g risotto rice
  • 100 ml white wine
  • 1 litre vegetable stock made from 1 stock cube
  • 1 lemon juice and zest
  • 200 g frozen peas
  • 75 g parmesan finely grated
  • 25 g butter
  • 40 g goats cheese

Instructions

  • Melt the butter in a large pan on a low heat, add the onion, shallots and crushed garlic cloves and gently sweat for about 10 mins until the onions and shallots are really soft. 
  • Add the risotto rice to the pan and stir it into the onion mixture, increase the heat to medium and cook for around 1 minute. 
  • Pour in the 100ml white wine, and stir until completely absorbed. 
  • Continue cooking and stirring the risotto rice, while adding a bit of vegetable stock at a time. Stir continuously until the rice is tender and has turned into creamy consistency – this usually takes around 20-30 mins. 
  • Stir in the frozen peas, lemon juice and zest and cook for a further few minutes so that the peas are cooked through. 
  • Add the grated Parmesan cheese and season with salt and pepper, then turn off the heat and add a knob of butter and leave the pan to stand for a few mins. 
  • Give your risotto a final stir, spoon into shallow bowls and crumble over the goats cheese to serve. Enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 75g | Protein: 17g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 387mg | Potassium: 335mg | Fiber: 7g | Sugar: 6g | Vitamin A: 796IU | Vitamin C: 38mg | Calcium: 274mg | Iron: 5mg

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