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 Basil & Pistachio Gremolata
Celebrate Father's Day in style with this restaurant-worthy dinner. Simply simmer nutty brown rice with seasonal courgette, then swirl through creamy goat's cheese. Top with a vibrant homemade gremolata, starring crunchy pistachio and leafy basil. Garnish with peppery rocket, to complete the feast.
Ready in 20
New
5 plants
Father's Day
Serving size
Ingredients
- 40g rocket
- 1 unwaxed lemon
- 1 handful of fresh basil
- 10g pistachios (Nuts)
- 125g French goats cheese (Milk)
- 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.)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 courgette
- 1 onion
Nutritional Information
Calories: 621
Protein: 22g
Carbs: 61g
Fat: 34g
Ingredients
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon (use half)
- 10g pistachios (use half) (Nuts)
- 40g rocket (use half)
- 1 handful of fresh basil (use half)
- 1 courgette (use half)
- 1 onion (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 125g French goats cheese (use half) (Milk)
Nutritional Information
Calories: 621
Protein: 22g
Carbs: 61g
Fat: 34g
Goat's Cheese Risotto with Basil & Pistachio Gremolata
Celebrate Father's Day in style with this restaurant-worthy dinner. Simply simmer nutty brown rice with seasonal courgette, then swirl through creamy goat's cheese. Top with a vibrant homemade gremolata, starring crunchy pistachio and leafy basil. Garnish with peppery rocket, to complete the feast.
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Cooking Instructions
Before you start
- Pull out a medium frying pan, a small bowl, a measuring jug & a grater
Prep & start the risotto
- Finely dice the onion. Dice the courgette into 1cm chunks
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 5-6 mins, until softened. Season with salt and pepper
Build the flavour
- Stir in the garlic herb paste and cook for a further 1 min, then add the stock powder and 250ml water (125ml for 1 person) and bring to a boil
- Add the rice, breaking it up with a wooden spoon, and simmer for 4-5 mins, until thickened
Make the gremolata
- Meanwhile, pick the basil leaves from the stalks and finely slice. Roughly chop the pistachios. Zest and halve the lemon
- In the small bowl, combine three-quarters of the basil with the pistachios, a pinch of lemon zest, the juice from half the lemon (or to taste) and 1 tsp olive oil. Mix well and season with salt and pepper
Final touches & plate up
- Stir half the goat's cheese, half the rocket and the remaining basil into the risotto and cook for 1 min, until the rocket wilts. Add a squeeze of lemon juice and season to taste
- Share the risotto between bowls. Scatter over the basil gremolata and remaining rocket, then spoon over the remaining goat's cheese
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