Goats' cheese, lemon and herb risotto




  1. Melt the butter with the oil in a saucepan. Place the onion and garlic into the pan and cook gently for 2-3 minutes.

  2. Add the rice and wine to the pan, bring to the boil and cook until the wine is absorbed.

  3. Add the hot stock to the pan and simmer for 8-10 minutes.

  4. Add the goats' cheese, cream, lemon zest and herbs to the pan, stir well and season with pepper only. Cook for a further 2-3 minutes, or until the rice is al dente.

  5. To serve, transfer the risotto to a warmed serving bowl.