Ingredients

One log of goats cheese, any vegetable under the sun (carrots/beetroot/leek/spinach/mushroom), 500g risotto rice, 1l stock, 50g parmesan, 1 onion, 2 cloves garlic, 1 tsp salt, 2tbsp olive oil, 25g butter.

Preheat oven to 200 degrees. Meanwhile heat olive oil in an oven proof dish on the stove top. Add butter, onion, garlic, vegetables (chopped up small), salt and stir until veg is cooked. Then add the rice.

Once rice is coated. Remove from heat and add the rest of the ingredients. Put the dish in the oven with the lid on for 30mins. Then remove lid for 15mins until top is crispy. As with everything in life, serve with salad!!