Pesto Goats Cheese Risotto Recipes

PESTO & GOAT'S CHEESE RISOTTO

A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two

Provided by Esther Clark

Categories Dinner, Main course

Time 32m

Number Of Ingredients 5

Pesto & goat's cheese risotto image

Steps:

Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.

Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium

Ingredients

olive oil , for frying
200g risotto rice
700ml chicken stock or vegetable stock
1 tub fresh pesto
100g soft goat's cheese

PESTO GOAT CHEESE SPREAD

This is a popular spread around our house, but we're big fans of goat cheese, and of course, we love pesto!

Provided by PalatablePastime

Categories Spreads

Time 10m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 5

Pesto Goat Cheese Spread image

Steps:

Combine all ingredients together until smooth.
Chill before using.
Serve with crackers, if desired.

Ingredients

6 ounces goat cheese, softened
8 ounces cream cheese, softened
1 (7 ounce) jar basil pesto, drained
1 tablespoon lemon juice
1 tablespoon finely chopped parsley

PESTO-GOAT CHEESE TOASTS

I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 3

Pesto-Goat Cheese Toasts image

Steps:

Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

16 slices French bread (1/2 inch thick)
1 log (11 ounces) fresh goat cheese, cut into 16 slices
3 tablespoons prepared pesto

GOATS CHEESE AND ROASTED PEPPERS RISOTTO

Risotto is the ultimate comfort food; thick, creamy and warming. The blend of creamy goats cheese and sweet red peppers are devine!

Provided by Feed_Me

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Goats Cheese and Roasted Peppers Risotto image

Steps:

Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.

Nutrition Facts : Calories 510.1, Fat 20.5, SaturatedFat 13.6, Cholesterol 52.9, Sodium 298, Carbohydrate 58.6, Fiber 3.4, Sugar 5.3, Protein 15.9

Ingredients

1 1/2 liters of hot vegetable stock
1 finely chopped onion
2 garlic cloves, crushed
250 g arborio rice
150 ml minimum white wine, preferably dry
25 g butter
good quality olive oil
black pepper
2 red peppers
200 g of crumbled goat cheese

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