Sports recipes

Goat’s Cheese and Green Bean Risotto

Goat's cheese risotto

Build up your energy reserves with this delicious risotto. It’s light and easy to digest and perfect the night before a long run or bike ride. It supplies plenty of healthy carbohydrate to keep your performance on track.

Serves 4

1 litre hot vegetable stock 
1 tbsp rapeseed oil
1 onion, finely diced
200g risotto rice
100g quinoa
1 glass white wine
200g green beans, halved
200g frozen soya beans or peas
125g soft goat’s cheese

Heat the oil into a large pan over and add the onion, cook gently until it turns soft and translucent. Add the rice a quinoa and stir well to coat the grains and cook for 2 minutes.

Add the wine, stir in well, and then slowly add the stock approximately 50ml at a time, stir continuously until it is absorbed each time. This should take about 20 minutes.

Meanwhile place the green beans and soya beans or peas in a pan of boiling water and cook for 5 minutes. Drain and stir into the rice mixture.

Just before serving, dot the risotto with three-quarters of the goats’ cheese, giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top.

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