Midweek Meal: Herby Goat Cheese and Porcini Risotto

Here’s the latest in our series of light midweek meals from Cooks&Co. This herby goat cheese and porcini risotto is quick and easy to make and is good for you.

Goat cheese, or chèvre, from the French fromage de chèvre ‘goat cheese’ is made from goats’ milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.

Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable in arid or mountainous areas where cows and sheep can not survive. Goats were one of the earliest animals domesticated to suit human needs, more specifically milk production, going back to 8,000 B.C. Goat cheese has been made for at least as far back as 5,000 B.C.

Goat milk has a higher proportion of medium-chain fatty acids such as caproic and caprylic which contributes to the characteristic tart flavour of the cheese. It also makes goat milk and cheeses more easily digestible. Goat milk and, therefore, cheeses contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. These fatty acids take their name from the Latin for “goat”: capra. It is also high in calcium, vitamins A and K, phosphorus, thiamin and niacin.

Prep time: 10 minutes
Cook: 20 minutes

Serves 2


  • 1 tbsp extra virgin olive oil
  • 200g mushrooms, sliced
  • 1 clove garlic, crushed
  • 190g pack Cooks&Co Porcini Mushroom Risotto
  • 150ml white wine
  • 500ml vegetable stock
  • 75g Cooks&Co Sweety Drop Peppers
  • 1 knob butter
  • 25g Parmesan, finely grated
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 50g soft goat’s cheese


  • Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. Add the risotto mix and then the wine and cook until the wine has reduced by half.  Add the stock, bring to the boil, cover and simmer for 10 minutes.  Remove the lid and cook for a further 5 minutes.
  • Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.
  • For a different flavour or if goat cheese is not available, try swapping the goat’s cheese for mascarpone or cream cheese.

See also: Midweek Meal: Roast Pepper & Sundried Tomato Spanish Omelette

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