Risotto with Peas and Goat Cheese

Instructions

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.