Risotto Primavera, Goats Cheese

Risotto Primavera, Goats Cheese

A take on the classic risotto Primavera served with deliciously addictive goats cheese bonbons!

This risotto Primavera is very light yet maintains impressive depth of flavour with a big hit of fresh lemon.

Risotto Primavera, Goats Cheese Bonbons
Serves 4


For the Risotto: 4tbsp Unsalted Butter, 2 Shallots (Chopped), 5 Leeks (Finely Chopped), 1 Celery Stick (Finely Chopped), 125ml Dry White Wine, 350g Risotto Rice, 2l Vegetable Stock, 100g Frozen Peas, 2 Large Handfuls Spinach, Zest and Juice 1 Lemon, 100g Parmesan (Grated), Large Handful Parsley (Chopped), Sea Salt, Cracked Black Pepper

For the Bonbons: 100g Soft Goats Cheese, 75g Hard Mozzarella (Grated), 25g Parmesan (Grated), 1tsp Grated Nutmeg, Breadcrumbs (Gluten Free if required), 1 Egg (Beaten), Vegetable Oil


1) Prepare the bonbons by combining all of the ingredients (except the breadcrumbs) in a small bowl and mixing well. Form into small balls and store in the fridge until ready to fry.

2) To make the risotto, place a large casserole dish over a medium heat and melt 2tbsp of the butter. Sweat the shallot, leek and celery for 5 minutes. Add the wine and allow to reduce by half. Add the rice and cook for 2 minutes coating well with the butter. Place the stock in a saucepan and bring to a simmer.

3) Gradually add the stock to the rice, allowing to absorb before adding the next amount, whilst stirring continuously. Continue until the rice is tender (around 25 minutes) – you may need more stock. Once the rice is cooked, add the remaining butter, parmesan, lemon juice and zest, parsley, spinach and peas and season well with sea salt and cracked black pepper. Cover and allow to stand for 5-10 minutes.

4) Meanwhile, heat a deep-fryer or pan of oil to 190c. Roll the cheese bonbons in the egg and then coat in the breadcrumbs. Deep fry for 20 seconds until just browned before removing and draining.

5) Uncover the risotto and beat well with a large wooden spoon. Serve with the cheese bonbons and a good crack of black pepper.



Goats Cheese Tart

Goats Cheese Tart
If you are looking for a delicious, simple starter to serve to friends, this is the recipe for you. Creamy goats cheese and mild Stilton make a fantastic base for this tart, their saltiness countering the sweet caramelised red onions perfectly. Great served with a peppery watercress salad and air-dried ham.

Serve it in the middle of the table and let everyone tuck in – they will not be disappointed!

Goats Cheese Tart
Goats Cheese Tart
Serves 6 as a Starter, 3 as a Main

300g Ready Rolled Puff Pastry
3 Red Onions (Sliced)
25g Unsalted Butter
Mild Goats Cheese (A Thick Wedge)
75g Mild Stilton
2 Pears (Thinly Sliced)
Handful Thyme Sprigs
Black Pepper
Juice 1/2 Lemon
1 Egg Yolk (Beaten)


1) Make the caramelised red onions: Melt the butter in a large saucepan over a medium heat. Add the onions and cook for around 30 minutes, stirring frequently, until caramelised.

2) Pre-heat the oven to 200C. Lay the pastry on a parchment lined baking sheet. Score a line 1cm from the edge of the pastry all of the way around – being careful not break through the pastry. Prick the pastry inside of the line with a fork.

3) Spread the caramelised onions evenly over the base inside the scored line. Crumble the goats cheese and Stilton evenly over the onions. Top with the sliced pear and thyme and season generously with black pepper. Egg wash the outside of the pastry around the filling. Place in the oven and cook for around 20 minutes or until the pastry is cooked and the cheese browned.

4) Just before serving, drizzle the lemon juice over the tart and cut into equal slices.