Ingredients

• 50g unsalted butter
• 1/3 cup (80ml) olive oil
• 1 onion, finely chopped
• 400g arborio or carnaroli (see note) rice
• 100ml dry white wine
• 1L (4 cups) vegetable or chicken stock
• 1/4 cup (40g) toasted pine nuts
• 2 firmly packed cups basil leaves
• 1 garlic clove, chopped
• 1 1/4 cups (100g) grated parmesan
• 100g goat's curd (see note) or soft goat’s cheese
• Vine-ripened cherry tomatoes and watercress sprigs, to serve

Description

Oven-baked Risotto With Pesto And Goat's Curd Recipe - Preheat The Oven To 160°C And Grease A 2-litre Baking Dish. Heat Half The Butter And 1 Tablespoon Oil In A Frypan Over Medium Heat. Add Onion And Cook, Stirring, For 2-3...

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