Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.
- Preheat the oven to 160°C and grease a 2-litre baking dish.
- Heat half the butter and 1 tablespoon oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until
- softened but not coloured. Add rice and stir to coat the grains in the mixture. Add wine and cook, stirring, for 1 minute until it is absorbed, then add stock and bring to the boil. Season, then pour into the dish and bake, uncovered, for 25 minutes or until most of the liquid has been absorbed. Rest, covered, while you make pesto.
- Whiz pine nuts, garlic, basil and half the parmesan in a food processor until combined, then, with the motor running, slowly add remaining oil to form a paste.
- Stir pesto and remaining butter through the cooked risotto. Divide among warmed serving bowls and top with the goat’s curd or crumbled goat’s cheese, tomatoes, watercress and remaining parmesan.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set