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Risotto with Peas and Goat Cheese

Risotto with Peas and Goat Cheese
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Risotto with Peas and Goat Cheese

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.


Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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