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Red Pepper Risotto With Herb-Rolled Goats' Cheese

Red Pepper Risotto With Herb-Rolled Goats' Cheese

Rating
4.5rating out of 5

(1107 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Slow-roasted red pepper and tomatoes add rich Mediterranean flavours to this risotto. Top each dish with slices of herb-rolled goats' cheese for creaminess and wow factor.

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Arborio-rice
160g arborio rice
Red-pepper
1 red pepper
garlic-clove
2 garlic cloves
fresh-parsley
10g parsley
Cherry-tomatoes
125g cherry tomatoes
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
goats' cheese 3.18
100g soft goats' cheese †
Tomato-paste
1 tomato paste sachet (32g)
You Will Need
Butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 160g arborio rice
  • 1 red pepper
  • 1 garlic clove
  • 10g parsley
  • 125g cherry tomatoes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
  • 100g soft goats cheese<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 629 kJ
148 kcal
2168 kJ
511 kcal
Fat
of which saturates
4.2 g
2.5 g
14.4 g
8.7 g
Carbohydrate
of which sugars
24 g
3.3 g
82.8 g
11.4 g
Fibre 1.6 g 5.5 g
Protein 4.6 g 16 g
Salt 0.84 g 2.89 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 red pepper
red pepper
1 garlic clove
garlic
10g parsley
flat parley (100%)
125g cherry tomatoes
cherry tomatoes
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 Chinese rice wine sachet (15ml)
rice wine (100%)
100g soft goats cheese
goats milk, salt, citrus fibre, starter, microbial rennet (v), preservative e202
1 tomato paste sachet (32g)
Tomatoes
Allergens
  • Allergens highlighted by † (celery, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pepper, Tomato & Goats' Cheese Risotto

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the red pepper strips to a baking tray with the cherry tomatoes, drizzle with olive oil and season with a generous pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 20 min

2 Pepper, Tomato & Goats' Cheese Risotto

Whilst everything is in the oven, boil a kettle

Peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.4L] boiled water

3 Pepper, Tomato & Goats' Cheese Risotto

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and a pinch of salt and cook for 4 min or until softened

Add the chopped garlic and the arborio rice and cook for 1 min, stirring to coat the grains in oil

4 Pepper, Tomato & Goats' Cheese Risotto

Add the Chinese rice wine and cook for 30 secs then add the tomato paste, red wine vinegar and 1/3 of the stock stirring continuously until it is absorbed

Continue to add the stock a ladle at a time, stirring more or less continuously until all the stock is absorbed and the rice is cooked

5 Pepper, Tomato & Goats' Cheese Risotto

Meanwhile, chop the parsley finely, including the stalks

Grind some black pepper over the chopped parsley

Roll the goats' cheese in the parsley and black pepper until fully coated, then set aside for later - this is your herbed goats' cheese

6 Pepper, Tomato & Goats' Cheese Risotto

Once the red pepper and cherry tomatoes have had 20 min, remove them from the oven and add the cherry tomatoes to the risotto while it continues to cook

Carefully chop the roasted red pepper and add it to the risotto with a pinch of sugar

7 Pepper, Tomato & Goats' Cheese Risotto

Once the rice is cooked, stir in a knob of butter

Slice the herbed goats' cheese into slices (or break it up into rough pieces)

8

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Serve the risotto in bowls and top with the herbed goats' cheese slices

Enjoy!

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