PEA AND GOAT CHEESE RISOTTO

  • Ingredients

    Serves 8

    1 Small Onion (diced)
    2 Small Leeks (chopped, white parts only)
    10.5 oz Risotto/Arborio Rice
    3 Tbsp Butter
    3/4 Cup White Wine
    17 oz Vegetable Stock
    8.5 oz Cream
    1 Log Goat Cheese
    1 Cup of Peas
    1 Cup Fresh Basil
    1/2 Cup Grated Parmesan
    Salt and Pepper

    Method

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Fry Dish (Wok) and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Add butter, onions, and leeks to Fry Dish. Sauté until clear.
    • Season with salt and pepper and add risotto rice.
    • Gently fry your rice for about 5 minutes, stirring constantly, before adding the wine.
    • Add wine and cover Fry Dish with Dome Lid, allowing the wine to be absorbed by the risotto (should only take about 2 to 3 minutes)
    • Give mixture a quick stir then add vegetable stock. Cover to cook for 25-30 minutes, stirring it every 5 minutes or so.
    • After this time, all the liquid should be absorbed and your risotto almost cooked through.
    • Add goat cheese, cream, and peas.
    • Cover and cook for another 10 minutes.
    • Stir in finely chopped basil, top with a sprinkling of Parmesan cheese, and season to taste.