1 goats cheese log
1 cup fresh peas
1½ cup Arborio rice
1 onion, chopped
1 stalk celery, finely chopped
2 garlic cloves, finely chopped
¼ cup white wine (Fairview Viognier)
Juice and zest of 1 lemon
3 thyme sprigs
1 handful of pea shoots
5 cups of vegetable stock
Heat your vegetable stock. In a separate pot cook the onions on a medium heat until softened and aromatic. Add the garlic and thyme and continue to cook.
Add the Arborio rice and lightly fry for roughly 3 minutes. Deglaze the pot with white wine and a squeeze of lemon.
Gently stir while adding in one ladle of hot stock to the rice. Allow the stock to be absorbed before adding the second ladle. Continue this process until the rice is almost cooked.
Add the fresh peas at the same time as adding the final ladle of stock.
Once the rice is cooked, crumble in the goat’s cheese.
Serve with lemon zest and pea shoots sprinkled over the top of the risotto.