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    You are in: Home / Australian / Risotto With Peas, Artichokes, Basil and Goat's Cheese Recipe
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    Risotto With Peas, Artichokes, Basil and Goat's Cheese

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    daisygrl64's Note:

    Posting for ZWT5. Another recipe from New Zealand Herald website. Recipe by Amanda Laird.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
    2. 2
      Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
    3. 3
      Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
    4. 4
      Tear the basil leaves and add with the goat cheese, stir through and season.

    Ratings & Reviews:

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    Nutritional Facts for Risotto With Peas, Artichokes, Basil and Goat's Cheese

    Serving Size: 1 (528 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 448.2
     
    Calories from Fat 185
    41%
    Total Fat 20.5 g
    31%
    Saturated Fat 8.8 g
    44%
    Cholesterol 34.9 mg
    11%
    Sodium 633.8 mg
    26%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 8.1 g
    32%
    Sugars 6.4 g
    25%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    basil

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