British Food with a Global Twist: Pea and Goat's Cheese Risotto

British Food with a Global Twist: Pea and Goat's Cheese Risotto

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Deliciously creamy and bursting with flavour, this risotto combines the know-how of traditional Italian cooking with a bouquet of English summer flavours. Made with courgette, rocket and parmesan, learn how to cook the perfect risotto with the help of chef Daniel Britten, caterer extraordinaire and former MasterChef contestant. Each of our recipe boxes comes with a detailed demonstration video from the expert chef who created it, showing you all the best tricks for cooking a professional-quality meal in your own kitchen.

Pea and Goat's Cheese Risotto


  • 500g Risotto rice
  • 1 tbsp Rapeseed oil
  • 1 Small onion, finely chopped
  • 1 clove of garlic, minced
  • 100ml dry Vermouth
  • 1 green courgette
  • 500g frozen peas, reserve 100g for later
  • 1 handful of rocket leaves
  • 100g grated parmesan
  • 150g soft goats cheese
  • 75g Unsalted butter
  • 1ltr veg stock

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