The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese Risotto with Caramelised Onion & a Pear Salad
This warming risotto stars creamy British goat's cheese and sweet caramelised onions - the perfect pairings to our quick-cook risotto-style rice. Garnish with crispy sage leaves and crunchy pine nuts, then serve alongside a refreshing pear and rocket salad. Buon appetito!
6 plants
Serving size
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 10g pine nuts
- 20g rocket
- 125g French goats cheese (Milk)
- 1 pear
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 15ml hot honey (honey, chilli extract)
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 leek
- 1 onion
- 1 handful of fresh sage
Nutritional Information
Calories: 656
Protein: 21g
Carbs: 67g
Fat: 35g
Ingredients
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 10g pine nuts (use half)
- 1 leek (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh sage (use half)
- 1 onion (use half)
- 125g French goats cheese (use half) (Milk)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 pear (use half)
- 20g rocket (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
Nutritional Information
Calories: 668
Protein: 21g
Carbs: 67g
Fat: 36g
Goat's Cheese Risotto with Caramelised Onion & a Pear Salad
This warming risotto stars creamy British goat's cheese and sweet caramelised onions - the perfect pairings to our quick-cook risotto-style rice. Garnish with crispy sage leaves and crunchy pine nuts, then serve alongside a refreshing pear and rocket salad. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl & a measuring jug
Golden sage & pine nuts
- Pick the sage from the stalks
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the sage and pine nuts to the pan, then cook for 1-2 mins, until the sage is crispy and the pine nuts are golden. Remove from the pan and set aside
Caramelise the veg
- Finely slice the onion. Trim and slice the leek into 1cm half-moons
- Reheat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion, leek and hot honey and cook for 10-12 mins, until soft and caramelised. Season with salt and pepper. Add a splash of water to prevent burning
- Add half the vinegar and the garlic herb paste and cook for 1 min more
Build the risotto
- Add the rice to the pan and break it up with a wooden spoon
- Stir in the stock and 300ml hot water (150ml for 1 person), then simmer for 4-5 mins, until the risotto thickens
Final steps
- Quarter the pear lengthways. Remove the core and cut into 1cm wedges
- In the medium bowl, combine the rocket and pear with the remaining vinegar and 1/2 tsp oil. Season with salt and pepper
- Once thickened, stir half the goat's cheese into the risotto, until melted and creamy. Season to taste with salt and pepper. Add a splash of water if it becomes too thick
Plate up
- Share the risotto between bowls, topped with the remaining goat's cheese, pine nuts and crispy sage. Serve the rocket and pear salad on the side
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