Pear and Goats Cheese Risotto

I have been taking part in the Capricorn Challenge, where I was challenged to come up with recipes that used Capricorn Goats Cheese. I have to say I have been really enjoying the challenge and love the cheese, it is so versatile. One of the ingredients I got in the hamper was risotto rice. I like risotto but I must admit that it is not something that I have cooked on a regular basis. I have made it with risotto sauce before but never from scratch. I decided to take the goat by the horns, as it were and give it a go. This is my recipe for Pear and Goats Cheese Risotto, which might sound an odd combination but it is actually very tasty.

Ingredients

• 150 ml cider
• 1 onion
• 300 g risotto rice
• 1 pear, sliced
• 750 ml vegetable stock
• 125g Capricorn Goats Cheese

Method

1. Add a little oil to a pan and add the onion. Cook gently until the onion is soft.
2. Add the rice and stir, then add the cider.
3. Stir gently until all the cider has been absorbed.
4. Add the stock and simmer until the rice is cooked. It should absorb all the moisture.
5. Add the slices of pear and crumble in the goats cheese and stir though.

I was very pleased with the final result. Before I added the Capricorn goats cheese the risotto was a little tart from the cider and the pears. The Capricorn goats cheese complemented it perfectly adding a lovely creamy taste which made it taste really nice. I was very pleased with how easy risotto is to make from scratch and this is definitely a recipe I will be trying again. The whole family enjoyed it, including my husband who is not a great lover of rice and pasta.

Disclosure: I was sent a hamper of food products to enable me to take part in the Capricorn Challenge

Other recipes you may be interested in:

Goats Cheese Quiche

Roasted Vegetable and Goats Cheese Pasta

Goats Cheese, Beetroot and Caramelized Onion Vol-au-vents

Baked Pear and Goats Cheese Cheesecake

Ethel’s Farmhouse Chicken