Delicate spring beans and peas stand up nicely to tangy goat’s cheese. The lemon zest cuts through the richness and adds a fresh dimension.
TO DRINK: Ataraxia Chardonnay has enough richness for the risotto and firm, zesty acidity for the creaminess of the goat’s cheese.
Broad bean, pea and goat's cheese risotto
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 400g arborio rice
- 150ml dry white wine
- 1½ litres hot chicken stock
- 300g broad beans, blanched and shelled
- 200g frozen peas
- zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) Parmesan, grated
- a knob of butter
- 100g goat’s cheese
- wild rocket, to garnish
Heat the olive oil in a deep, heavy-based saucepan and sauté the onion until softened.
Add the rice, stirring continuously, until the grains take on a translucent hue, about 5 minutes. Add the wine, stirring continuously until it bubbles up and is absorbed by the rice.
Add a ladle of stock to the rice mixture, stirring continuously, until the stock is absorbed. Continue adding one ladle at a time until the rice is almost cooked, about 20 minutes.
Add the broad beans and peas. Continue adding the last few ladles of stock, stirring, until the peas and rice are cooked. Add the lemon zest.
Remove the saucepan from the heat and stir in the Parmesan and butter.
Divide the risotto among four bowls and serve immediately, topped with goat’s cheese and wild rocket.