Herby Goats Cheese & Porcini Risotto

Ingredients: serves 2

• 1 Tbsp extra virgin olive oil

• 200g mushrooms, sliced

• 1 clove garlic, crushed

• 190g pack Cooks&Co Porcini Mushroom Risotto

• 150ml white wine

• 500ml vegetable stock

• 75g Cooks & Co Sweety Drop Peppers

• 1 knob of butter

• 25g Parmesan, finely grated

• 1 Tbsp chopped chives

• 1 Tbsp chopped parsley

• 50g soft goat’s cheese


– Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. Add the risotto mix and then the wine and cook until the wine has reduced by half. Add the stock, bring to the boil, cover and simmer for 10 minutes.  Remove the lid and cook for a further 5 minutes.

– Stir in the sweety drop peppers, butter and parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.

Cooks tip

Try swapping the goat’s cheese for mascarpone or cream cheese

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