This is not your usual Risotto however some fresh goats cheese really brings out the flavour. The texture of the cheese blends in nicely with the Risotto.

Serves 4

You will need:

Lamb Brand Arborio Rice, 400g

Lamb Brand Ground Black Pepper

1 litre organic chicken or vegetable stock

Butter, 25g

200g frozen peas

Streaky bacon, 100g (cut into small cubes)

Crumbly goat's cheese, 100g

Parmesan cheese, freshly grated, 75g

Onion, ½ (finely chopped)

1 bunch fresh thyme

White wine, 150 ml 

Sea salt

1. Heat the stock in a saucepan.

2. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries. 

3. After a minute the rice will look slightly translucent. Add the wine and keep stirring. 

4..Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladleful’s of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. 

5. Chuck the peas into the stock when there are a couple of ladleful’s left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper. 

6. Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.

TIP: Remove the bacon and replace the stock for a vegetable one if you would like to turn this into a vegetarian risotto.