Creamy Goat’s Cheese Risotto

This gluten and lactose free recipe has been supplied by Upfield, suppliers of Flora Professional Plant products.  You can find out more about their products and other delicious recipes on their website : Home – Upfield

Ingredients – Serves 10+

 

  • 2kg Arborio risotto rice
  • 2 large white onions, finely diced
  • 2 garlic cloves, finely diced
  • 1kg goat’s cheese
  • 500g pecorino
  • 1kg peas
  • 250g micro sea fennel (used in garnish)
  • 200g pickled mustard seeds (used in garnish)
  • 300ml Flora Plant 31%
  • Oil
  • Vegetable Stock

 

 

Method

  1. Sweat off the onions and garlic in oil, until there’s no bite left in the onions and no colour.
  2. Add the Arborio risotto rice and sweat.
  3. Add vegetable stock bit by bit until the risotto rice is cooked out, then season.
  4. Add the Flora Plant 31% to give the risotto a creamy thickness.
  5. Add the peas and goat’s cheese and mix.
  6. To serve plate up the risotto and shave the pecorino over the top, then garnish with micro sea fennel and pickled mustard seeds.

 

 

 

 

 

 

 

 

 

Allergens in this dish indicated by the Box (es) Marked ‘x’

 

Celery

Crustaceans

Dairy (Milk)

Egg

Fish

Gluten

Lupin

 

 

Molluscs

Mustard

Peanuts

Sesame

Soya

Sulphites

Tree Nuts

 

 

 

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