Pea and goats' cheese risotto

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Ingredients

  • 1 litre vegetable stock (made with a stock cube)
  • 50g/1¾oz butter
  • 1 onion, finely diced
  • 300g/10oz risotto rice
  • 200g/7oz frozen peas, defrosted
  • 125g/4½oz soft goats’ cheese
  • salt and black pepper