ALWAYS A WINNER Risotto
It has an undeserved reputation as a tricky dish but risotto is easily put together from storecupboard items: rice, stock, butter and parmesan. Here, we push the boat out with a creamy goat’s cheese number, an all-in-one crowdpleaser made with chicken and bacon – and our cover star, a vibrant celebration of spring
RECIPES JEN BEDLOE PHOTOGRAPHS STUART WEST FOOD STYLING ROSIE RAMSDEN STYLING VICTORIA ELDRIDGE
Favourites.
Goat’s cheese & sun-dried tomato risotto
SERVES 4-6. HANDS-ON TIME 40 MIN
• 2 tbsp olive oil, plus extra to brush
• 1 large onion, finely chopped
• 1 large celery stick, finely chopped
• 1.2 litres fresh vegetable stock
• 350g risotto rice
• 200ml dry white wine
• 25g parmesa0ted
• 100g goat’s curd (we like Ribblesdale) or soft goat’s cheese
• 100g sun-dried tomatoes (from a jar), roughly chopped
• Large handful rocket
• 200g rinded goat’s cheese log, cut into 4 even discs (we used 2 x 100g Capricorn goat’s cheeses)
• A few fresh basil leaves
1 Heat the oil in a large, deep heavybased frying pan or sauté pan and gently fry the onion and celery with a pinch of salt for about 10 minutes until softened. Meanwhile, heat the stock in a pan until simmering, then keep warm on a low heat.