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Risotto with Peas and Goat Cheese

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Risotto with Peas and Goat Cheese in a Bowl
Risotto with Peas and Goat Cheese


  • 1 quart organic (or homemade) chicken or vegetable stock
  • 1/4 cup butter
  • ½ onion , finely chopped
  • 3 cups risotto rice
  • 1/2 cup white wine
  • 1 cup frozen peas (add more if desired)
  • sea salt
  • freshly ground black pepper
  • 1 cup crumbly goat cheese, divided.
  • 1 cup Parmesan cheese, finely grated


  1. Heat the stock in a saucepan.
  2. In a separate pan, heat the butter, add the onion, and fry for about 8 minutes until the onion is soft but not colored.
  3. Add the rice and turn up the heat so it almost fries.
  4. After a minute the rice will look slightly translucent. Add the wine and keep stirring.
  5. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladleful of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
  6. Add the peas into the stock when there are a couple of ladlefuls left, and add them with the stock.
  7. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
  8. Remove from the heat and stir in half of the goat cheese and the Parmesan.
  9. Sprinkle the remaining goat cheese over the top and eat as soon as possible while it retains its lovely moist texture.

Click here to print recipe for Risotto with Peas and Goat Cheese

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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