Pea and Goat Cheese Risotto


Serves 8

1 Small Onion (diced)
2 Small Leeks (chopped, white parts only)
10.5 oz Risotto/Arborio Rice
3 Tbsp Butter
3/4 Cup White Wine
17 oz Vegetable Stock
8.5 oz Cream
1 Log Goat Cheese
1 Cup of Peas
1 Cup Fresh Basil
1/2 Cup Grated Parmesan
Salt and Pepper




Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.


  • Add butter, onions, and leeks to Wok. Sauté until clear.
  • Season with salt and pepper and add risotto rice.
  • Gently fry your rice for about 5 minutes, stirring constantly, before adding the wine.
  • Add wine and cover Wok with Dome Lid, allowing the wine to be absorbed by the risotto (should only take about 2 to 3 minutes)
  • Give mixture a quick stir then add vegetable stock. Cover to cook for 25-30 minutes, stirring it every 5 minutes or so.
  • After this time, all the liquid should be absorbed and your risotto almost cooked through.
  • Add goat cheese, cream, and peas.
  • Cover and cook for another 10 minutes.
  • Stir in finely chopped basil, top with a sprinkling of Parmesan cheese, and season to taste.


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